INGREDIENTS

INSTRUCTIONS

WALDINE VAN GEFFEN
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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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