I've been making a lot of bread dough lately and I thought "I bet I can make that!" So, I did. This recipe is based on the Easy Homemade Freezable Pizza Dough Recipe, but with a few changes. You will also need oven-proof metal or stoneware bowls to mold and bake the dough over. If you only have 1, that's okay! You can do them 1 at a time. I happen to have 2 metal bowls of roughly the same size, so this experiment is on! I'll let you know if I melt or blow anything up. Cause those are the BEST experiments!

Ingredients:

• 2 3/4 cups lukewarm water
• 2 Tablespoons granulated active yeast
• 1 1/2 Tablespoons kosher salt
• 1 Tablespoon sugar
• 1 Tbsp. Italian Seasoning
• 1 Tbsp. Chives
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 tsp. dried Dill
• 1 tsp. dried Basil
• 1/4 cup olive oil
• 6 1/2 cups all-purpose flour

Directions:

1. Mix the yeast, salt, sugar, Italian seasoning, chives, garlic, onion, dill, basil, and olive oil with the water in a large bowl.
   
   
   
2. Mix in the flour. I use the scoop and swipe method with flour and I use my swiping knife to mix the dough, which helps it cut-in well. Then, get your hands dirty and quickly make sure all the flour is incorporated.
3. Cover loosely with plastic wrap and allow to rest at room temperature for 2-4 hours, until about doubled in size.
4. Then into the fridge for a couple of hours to make it easier to handle.
5. Preheat oven to 450 degrees.
6. Remove from fridge and punch down dough. I also let it sit for about 30 minutes. I know this sounds silly considering we just refrigerated it, but trust me on this: you want it chilled, but not cold. Make sense?
7. I'm making 4 medium bowls, so I separate my dough into 4 equal-sized balls.
   
   
   
8. Spray the outside of your bowls with cooking spray of wipe down with cooking oil. Place these on a baking sheet. You may want to line it with parchment or foil.
9. Flatten your first ball of dough into a disc. Place over the bowl and mold it down the sides a bit, making sure that you are pressing the dough as evenly as you can. Let sit and rise for 20 minutes.
   
   
   
10. Once rested, place your bowls in the oven and bake for 20 minutes, turning the baking sheet halfway through, until evenly browned.
    
    
    
11. Let set for 15 minutes on the counter before removing them from your molds. I then popped mine into the fridge for another 15 minutes to finish cooling before I filled them. Enjoy!