The Recipe: Herby-Crust Pizza
Used the same recipe as last time, but followed a tip that Bob from Cooking Stuff left in a comment: adding some dried herbs to the flour when making the dough. Genius!!!
I was making half the recipe and added probably just under a tspn of dried rosemary to the mix, and it was perfect. So would guess you'd maybe want about 1.5-2 tspns if you're making the full amount (probably that changes depending on your herb too).
So, the pizza base was great, but I'm still learning a couple of things about toppings, as you can see:
- How to walk the fine line with caramelized onions between caramel and burnt :\
- When to add the basil - someone said a couple of mins before the end, which is what I did, but it really dried out; someone else advised just to put it on when it comes out of the oven so it just wilts, will try that next time
FYI, toppings were: fresh mozzarella, prosciutto, "caramelized" onions, parmesan, and basil.