| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Plain FLour |
| 1 |
oz |
Fresh Yeast, dissolved in warm water |
| 1 |
ts |
Salt |
| 1/2 |
pt |
Hand-hot water |
INSTRUCTIONS
Sift the flour on to a work surface and make a well in the middle. Pour the
dissolved yeast into the well, add the salt and mix. Bit by bit add the
warm water, kneading all the time to make a soft, pliable dough. Knead
dough until it is light and elastic, then form into four balls. Put them on
to floured plates, cover and leave in a warm place to prove (rise) for
about 1 hour. Roll out dough balls into circles 12 inches in diameter.
Drizzle a little olive oil over the surface of each and top with
ingredients of your choice. Bake for 12-15 minutes in the oven at it's
highest temperature, on a flat metal baking tray that's been preheated, so
that the base cooks crisply.
Source: Keith Floyd, Floyd on Italy, Sunday Magazine, News of The World.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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