This recipe offers a delightful twist on traditional pizza dough by incorporating aromatic herbs for a flavorful base.
Add all the ingredients except cornmeal to the bread machine pan in the order recommended by the manufacturer.
Ensure the water is warm but not hot to activate the yeast effectively.
Set the bread machine to the dough cycle and start it.
Check the dough after a few minutes to ensure it forms a smooth ball; add a bit of water or flour if needed.
Once the dough cycle is complete, remove the dough and let it rest for 2-3 minutes.
Cover the dough with a damp cloth to prevent it from drying out.
Gently stretch and pat the dough into a 12-14 inch circle, letting it rest intermittently if it resists stretching.
Resting the dough allows the gluten to relax, making it easier to shape.
Spray a pizza pan with cooking spray and sprinkle it with cornmeal.
Cornmeal prevents the dough from sticking and adds a nice texture to the crust.
Press the dough into the prepared pan and let it stand covered in a warm place for about 10 minutes.
Proofing allows the dough to rise slightly, creating a lighter crust.
Preheat the oven to 500°F and position the rack in the lowest position.
A hot oven ensures a crisp crust.
Prick the dough with a fork at 2-inch intervals and bake for 4-5 minutes until the top is dry but not golden.
Par-baking prevents the crust from becoming soggy when toppings are added.
Remove the crust from the oven and proceed with your desired toppings and baking instructions.
Let the crust cool slightly before adding toppings to maintain its structure.
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