Rosemary Thin Crust For Pizza I Made It Ii

Rosemary Thin Crust For Pizza

mommyluvs2cook 7 years ago
By: Kitchenscientist

Whoop whoop, officially the first recipe posted in the IMI II :) This was a good one to start off with too! Super easy, the only complaint is that the rosemary was really hard to work into the dough so it was all kind of on one side when rolled out. Wonder why you couldn't add it earlier? Great flavor though and the family loved it! Made it an Italian type pizza topped with this wonderful sauce Dennys Pizza Sauce, peppers, onions, spinach and sliced Italian sausage. Oh I pre-baked my crust for about 5 minutes.

Rosemary Thin Crust For Pizza/saved
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pointsevenout 7 years ago said:

My guess is that the rosemary would interfere with good gluten formation.

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DIZ3 7 years ago said:

Awesome photo, Mommyluvs2cook! I'm with you, don't know why you couldn't add the rosemary with the dry ingredients. Other recipes add herbs at the beginning. I wonder if they hold off because they use fresh. Rosemary isn't going to break down like say parsley or other fresh herbs might.

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chuckieb 7 years ago said:

That pizza looks most delicious Michelle! I too have had about a 50/50 good luck ratio making home made crust. Bookmarked this to try for the next time!

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mommyluvs2cook 7 years ago said:

I think your right Points, something about squishing the dough around trying to work in the rosemary after a good rise, didn't seem right. That's why I stopped after a few seconds and just left it what it was.

I've added herbs with the dried ingredients before with yeast dough's before with now problem, like you said Diz.

Janet, I think that not pre-baking has been my biggest reason why my crust haven't came out right. When I add all the ingredients on a raw dough, it seems to just soak into it as it bakes, making it soggy. I'm sticking with the pre-bake method :)

Meant to rate this 4 stars darnit, wish there was a way to change that :(

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NPMarie 7 years ago said:

Michelle, great pic..looks sooo good..maybe you could leave a comment on the recipe page stating you meant to rate it 4 stars?

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Cosmicmother 7 years ago said:

Beautiful picture Michelle!!
This sounds like focaccia. You usually wouldn't mix the rosemary into the dough either, rather press it into the dough right before baking. The rosemary strands can cut the gluten proteins inhibiting the rise.
I can see how prebaking the crust would help set the bottom before adding toppings-- good call! Especially if one doesn't have a pizza oven or stone to bake on. :)

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pointsevenout 7 years ago said:

Cosmicmother's comments are spot on. And it is very much like a focaccia dough. If pre-baking is the way you want to go, you could also paint the crust with an egg wash to seal it like one does with a pie crust to keep it from going soggy from the added ingredients.

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Cosmicmother 7 years ago said:

I think the olive oil works the same as the egg white too. To seal the crust from the sauce seeping in. Just like some pizza places put the cheese on first, than the sauce after the toppings! Lol, so many different tricks for pizza ;)

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bakerme 7 years ago said:

Beautiful photo, Mommyluvs2cook! And with my favorite toppings - sweet Italian sausage and lots of veggies!

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mommyluvs2cook 7 years ago said:

Yup no baking stone here Shona, but it is on my Christmas list :) Points I like the idea of the egg wash, I'm going to use that! Thanks Bakerme!

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gaspesiangal 7 years ago said:

Beautiful photo, Michelle. I agree with Shona, the recipe reads like focaccia.

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