Garlic And Parmesan Crust
|Active dry yeast||30 Milliliter|
|Warm water||250 Milliliter|
|Unbleached flour||875 Milliliter (Adjust Quantity As Needed)|
|Minced garlic||4 Clove (20 gm)|
|Freshly grated parmesan cheese||125 Milliliter|
|Olive oil||60 Milliliter|
In a large mixing bowl dissolve the yeast in the warm water.
Rest 10 minutes or until foamy.
Stir in 2 cups (500 ml) of flour along with the garlic, Parmesan, eggs and oil forming a smooth batter.
Stir and knead in gradually the remaining flour or enough to form a smooth ball.
Place into a greased bowl, cover and rest 15 minutes.
Uncover, divide in two and roll into rounds on a lightly floured surface.
Place into pans, rest 15 minutes.
With finger tips press dough from centre out to cover the entire pan.
Dough is now ready for sauce and toppings.