GARLIC HERB DEEP DISH PIZZA DOUGH

1 1/2 teaspoon active dry yeast
3 cups bread flour
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons dried basil or 2 tablespoons fresh
2 cloves garlic, minced or pressed
1/4 cup olive oil
1 cup lukewarm water

If using quick or rapid-rise yeast, mix it with the flour. If using active dry yeast, place one-quarter- to one-third-cup of the warm water in a large bowl with a pinch of sugar and the yeast. Stir until dissolved and let sit in a warm, draft-free location for five minutes. Add remaining water and oil and stir well. Add all remaining ingredients and stir together until you can no longer work the dough with a spoon.

Turn out onto a lightly floured counter. Pat the dough into a ball and flatten it slightly. Fold the dough over and, using the heels of your hands, push the dough into a ball and flatten it slightly. Fold the dough over and over. Using the heels of your hands, push the dough away from you with a rolling motion. Rotate the dough one quarter each time you repeat this process. Continue kneading the dough for five to 10 minutes.

Place the dough in a large, greased bowl and cover it with a clean towel. Place the bowl in a warm, draft-free location and let it rise for 50 to 60 minutes.

After the dough has risen one time, roll or hand-stretch the dough into a circle so it will completely cover the bottom of the pan. Pull the dough up around the edges of the pan so a slight lip is formed. Cover the pan with a clean kitchen towel and let the dough rise again in a warm, draft-free location for approximately 30 minutes.

Prick the risen dough with a fork about every inch and bake the crust in a preheated 475-degree F oven for five minutes.

Remove the crust from the oven; use a pastry brush to lightly cover the crust with olive oil. Dress the pizza, leaving a half-inch border around the rim.

Bake on the bottom rack of the oven for five minutes, then move the pizza to the upper part of the oven or lower the temperature to 400 degrees. Bake the pizza another 25 to 30 minutes or until the crust is golden.

Makes one 12- to 14-inch deep-dish pizza
Source: The Best Pizza is Made at Home by Donna Rathmell German