2
Adjust the herbs to your liking. Fresh herbs are always preferred, but about a teaspoon each of dried works pretty well for me. If the rosemary isn't crushed 1.5-2 teaspoons is probably a better starting place. Sometimes I also will include a few grinds of black pepper here.", "With the processor running, drizzle in the olive oil and very slowly pour in the yeast and water mixture. The dough should form a large ball and start rolling around bowl. If this doesn't happen, just press it all together and shape by hand.", "Remove from your processor, divide dough into 6 equal parts and knead into balls. These can be covered and left to proof for a while (the won't rise much) or used right away. You can also freeze at this stage and defrost at your convenience for individual pizzas.", "On a counter dusted with cornmeal roll out your dough. When divided into 6, I get mine to about 12""-13"" rounds.", "Heat your oven and pizza stone as hot as you can, 500-550 is about as high as I've managed.", "Transfer to a peel dusted with more cornmeal depending on how sticky your dough feels. For a crispier crust, pre-bake for about a minute. Otherwise, top as you wish and bake for 5-7 minutes.", "Pre-baked but un-topped crusts can also be frozen for super-fast pizza making later. I've kept them for about a month this way."]
