This recipe and many others can be found in our Great Taste No Pain health guide!
Note: This is designed to be cooked on a well seasoned 14 inch pizza stone. If you do not have a stone, you may wish to oil your pan and sprinkle it with cornmeal to prevent the pizza from sticking.
1 package active dry yeast
1 cup warm water (approx. 110 degrees)
1/8 cup olive oil, plus additional for rubbing onto dough
1/4 cup chopped fresh basil leaves (or 2 tablespoons dry)
2 1/2 cups unbleached flour
1/2 to 3/4 teaspoons salt (to taste)
Dissolve yeast in water. Add oil and basil to yeast water. Combine flour and salt in a separate bowl then add to the yeast water. Mix until thoroughly combined. (It works well to add the first 2 1/4 cups of flour and salt mixture and mix with a large serving fork; then spread the remaining 1/4 cup to your work surface and mix by hand until all the flour is absorbed.)
Form dough into a ball. Coat your hands with oil and then rub it into the dough ball. Put in a covered bowl and let rise for about 20 minutes.
Preheat pizza stone and oven to 425 degrees Fahrenheit. Stretch or roll out the dough to form the crust and place on the stone. Use a fork to prick the dough thoroughly.
Pre-cook the dough for 10 minutes. Add desired toppings and bake for another 10-12 minutes, or until done.
This pairs well, for efficient digestion, with green light foods or tossed salad.