Instructions: * (Combination dried basil, thyme, tarragon, lavender, rosemary and sage)

** to make an extremely slack ball of dough after the first 3-4 minutes of kneading

The wetter the dough the more holes youll have - oven temperature is important as well - you need a hot oven to quickly turn the water into steam which forces the dough apart creating the bubbles. Prepare the dough either in a bread machine programmed for dough cycle, a food processor fitted with a plastic blade or stand mixer fitted with the dough hook. Allow one full rise. Gently deflate the dough and roll or stretch it to fill the pan. If you want thin crust pizza, divide the dough in two pieces and roll out on the bottom (underside) of two heavy duty jelly roll pans (a.k.a. half sheet pans). Roll very thin, add your topping and bake immediately in a preheated 450F oven for 14-16 minutes or until brown and crusty. For a thick crust pizza, roll the full recipe of dough and allow it to rise until desired thickness, top and bake at 425F for 20-25 minutes.

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