INGREDIENTS

INSTRUCTIONS

1997    
Sprinkle yeast and sugar into 1/2 cup of the water. Do not stir. Let
stand 10 minutes or until the surface becomes bubbly. In large bowl,
combine flour and table salt. Make a well in the center. Pour in  yeast
mixture and 1 tablespoon olive oil. Stir with wooden spoon or  electric
mixer, and slowly add remaining 1/4 cup water. Dough will be  soft and
slightly sticky. Turn dough onto lightly floured surface.  Knead for 10
minutes, adding small spoonfuls of flour if necessary.  Place in bowl
and cover with plastic wrap or damp cloth. Let rise in  warm place
about 80-85 degrees until doubled for 1 hour. Turn onto  lightly
floured surface. Knead gently several times. Flatten to  10-inch
circle. Place on oiled baking stone, pizza pan or heavy  cookie sheet.
Press indentation with fingers to make "dimples."  Loosely cover and
let rise about 15 min., or until doubled in size.  Preheat oven to 425
F. In a blender or mortar and pestle, combine  remaining 3 TBs olive
oil and herbs until leaves are broken up and  oil is fragrant. Pour
over dough. Rub gently into surface. Sprinkle  with kosher salt. Bake
15 minutes, reduce heat to 400 F. Bake 5  minutes more, or till golden
brown. Let cool and cut into wedges.  Makes 8 servings.  Posted to
MM-Recipes Digest V4 #166 by BobbieB1@aol.com on Jun 28,

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