INGREDIENTS

INSTRUCTIONS

Paraphrased from Madeline Cooks by Madeline Kamman
Make a well in flour, add yeast and water. Mix yeast and water well and let
stand till yeast is dissolved and starts to bubble. Add olive oil and salt.
Gradually bring in flour and work into smooth bread dough. Knead for ten
minutes and then turn in lightly oiled bowl (Madeline doesn't say so, but I
did so). Let rise till doubled.
Punch down and let rest ten minutes. Roll out (or pat onto cookie sheet)
into twelve inch round. (Again, Madeline doesn't say so, but I spinkled
cornmeal on the cookie sheet first). Top with whatever you like (see notes
below). Bake in 425F oven about 20 minutes or till toppings look right and
crust is nicely brown.
last time I used: Pesto without cheese which I had lying around Meatless
tomato sauce Gruyere and parmesan cheeses
Also another pizza with onion and chopped kalamata olives and sauce and
cheese. I'd skip either the sauce or the cheese on this one as otherwise
there's just too many strong tastes going on.
Madeline offers:
Garlic, salt and parsley pizza
Sprinkle rolled-out pizza dough with 1/4 cup minced garlic, salt, and olive
oil. Let double. Bake in 425F oven 20 minutes or till garlic is browned.
Sprinkle with cracked pepper and chopped parsley. Posted to FOODWINE Digest
by Michele Spainhour Rumohr <mrumohr@HERAKLES.STUAFFRS.WAYNE.EDU> on Aug
29, 1997

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