INGREDIENTS

INSTRUCTIONS

In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm
water for 10 minutes or until it is foamy. Stir in an additional 1/3
cup lukewarm water, the oil, 2 cups of the flour, and the salt and
blend the mixture until it forms a dough. Knead the dough on a
floured surface, incorporating as much of the remaining 1/4 cup flour
as necessary to prevent the dough from sticking, for 5 to 10 minutes,
or until it is smooth and elastic. Alternatively, the dough may be
made in a food processor. Proof the yeast as described above and in a
food processor combine it with the remaining ingredients. Process the
mixture until it forms a ball, adding more water, 1 teaspoon at a
time, if it is too dry, or more flour, 1 tablespoon at a time, if it
is too wet, and knead the dough by processing it for 15 seconds. Put
the dough, prepared by either method, in an oiled bowl and turn it to
coat it with the oil. Let the dough rise, covered with plastic wrap,
in a warm place for 1 hour, or until it is double in bulk, and punch
it down. Sprinkle an oiled 14-inch black steel pizza pan or black
steel baking sheet with the cornmeal. Roll out the dough on a lightly
floured surface into a 14-inch round and fit it into the pan.
Sprinkle with chocolate chips. Bake the pizza on the bottom shelf of
a preheated 500 degree electric oven or on the floor of a preheated
500 degree gas oven for 10 to 15 minutes. This recipe yields 1 pie.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8650)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-16-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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