MELLOW MUSHROOM CRUST

Mellow Mushroom Crust image

Provided by @MakeItYours

Number Of Ingredients 15

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2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash ground black pepper
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
2 tablespoons parmesan cheese (I used the Kraft crumbly kind for this because I think it bakes better on the dough)
2 tablespoons butter (for the pan)
Crisco (for the pan)

Steps:

Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
Add the yeast mix and vegetable oil to the dry ingredients and combine.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place dough in bowl; cover with damp cloth and let rise in warm place 25 minutes.
Preheat oven to 425 degrees.
Prepare the baking sheet or pizza pan (we use a deep dish pizza pan) by greasing with Crisco; then melt 2 tablespoons of butter in the bottom (like I said, this isn't healthy).
Punch dough down, form into whatever shape you please about 1/2 inch thick (we did a circle for pizza pan); place on buttered and greased baking sheet.
Brush top with olive oil, then sprinkle with Parmesan cheese.
Bake for about 8 minutes until starting to bubble; then take it out so you can put on your toppings. (Caesar topping recipe below.) Put back in oven and bake for another 6-10 minutes until golden brown and cheese is bubbling.