INGREDIENTS

INSTRUCTIONS

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~--- 2 pk Quick-rise yeast 1 tb Salt 7 c  To 7-1/2 all-purpose flour;
:          -divided 2 c  Water 1/4 c  Plus 2 ts olive oil 1 ts Sugar
Combine yeast, salt and 3 c flour in mixer bowl. Heat waterk olive  oil
and sugar in small saucepan, over medium heat until very warm
(125~-130~). At low speed, beat into dry ingredients just until
blended. Increade speed to medium; beat 2 minutes. Add 1 c flour;  beat
2 minutes more. With wooden spoon, gradually stir in 3 cups  flour to
make a soft dough. On floured surface, knead dough until  smooth and
elastic, 8 to 10 minutes, adding additional flour as  necessary to keep
dough from sticking. Shape dough into ball; cover  and let stand 15
minutes. Grease 2 large cookie sheets. Divide dough  in half; press
into 2 12" rounds on prepared cookie sheets. Brush  each with 1 ts
olive oil; cover and let rise in warm place until  doubled in bulk,
about 30 minutes. Press edges of dough to form a 1"  rim. Preheat oven
to 450~. Bake dough 20 minutes. (Can be made ahead.  Cool completely.
Wrap and refrigerate up to 2 days or freeze up to 3  months. Unwrap
crust and bake on cookie sheet in preheated 450~ oven  5 minutes.)
Prepare your choice of the following recipes; bake 10  minutes more.
Per Servings: 250 Cal, 5 gr Fat. Source: LHJ Magazine.  Posted to EAT-L
Digest 25 Jul 96  Date:    Fri, 26 Jul 1996 09:22:20 -0500  From:    LD
Goss <ldgoss@METRONET.COM>

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