Ricardo'S Pizza Crust

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ricardo'S Pizza Crust to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ricardo'S Pizza Crust, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup warm water (110 degrees
• F/45 degrees C)
• 3 tablespoons olive oil
• 3 tablespoons white sugar
• 1 teaspoon salt
• 2 1/2 cups bread flour
• 2 teaspoons minced garlic
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil leaves

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour

Step 2: Technique & Execution

Lastly add yeast

Step 3: Technique & Execution

Turn machine on dough cycle

Step 4: Technique & Execution

As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste

Step 5: Technique & Execution

Let mix for about 15 to 30 minutes

Step 6: Technique & Execution

Let the dough rest from 5 to 30 minutes