Boboli Pizza Crust

• 1 (8 g) package dry yeast (for faster rising use 1 tablespoon yeast) or 2 1/4 teaspoons dry yeast (for faster rising use 1 tablespoon yeast)
• 1 teaspoon sugar
• 1/4 cup warm water (105 F)
• 2 1/4 cups water (105 F)
• 6 tablespoons olive oil
• 6 cups flour
• 1 1/2 teaspoons salt (can use 1 teaspoon)
• TOP OF CRUST
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon thyme or 1/8 teaspoon rosemary

1. In a bowl, dissolve the dry yeast in 1/4 cup warm water (105 F is a perfect temperature) with 1 teaspoon sugar; let sit for 5-7 minutes, or until foamy.
2. Add in the rest of the ingredients; mix well.
3. Turn out on board and knead for 10 minutes.
4. Place back in bowl, covered with a damp towel, and let rise for 34-40 minutes.
5. Divide dough into 3 parts, and place in 3 olive oil-coated pizza pie pans; dimple dough with fingers.
6. On top of dough, sprinkle a very small amount (approx 1/8 tsp each) of the following ingredients: Kosher salt, fresh ground black pepper, chopped rosemary OR thyme.
7. Let dough rise 50-60 minutes.
8. Bake at 350 degrees for 25 minutes.
9. The baked crusts can be frozen and reheated at a later time.

yeast, sugar, water, water, olive oil, flour, salt, crust, kosher salt, black pepper, thyme

Taken from www.food.com/recipe/boboli-pizza-crust-86074 (may not work)