INGREDIENTS

INSTRUCTIONS

From: gpm8575@trex.oscs.montana.edu  Date: Mon, 09 May 1994 11:33:47 I
found this recipe last fall in an  old issue of Country Living Oct
1990- I've been using it about once a  week since and its wonderful!
In large bowl combine 2 cups of flour, yeast and salt. In measuring
cup mix water, olive oil and honey. Stir into flour mix forming soft
dough. Turn out onto floured surface and knead with remaining 1/2 c
flour until dough is very elastic- 10 min- dough should be soft so  add
flour gradually and only what you need. (The amount will vary
depending on the moisture content in the flour, humidity, etc --just
go by the feel of the dough)  Wash, dry and lightly oil the mixing
bowl, place dough in bowl,  turning to oil all the sides of the dough.
Cover w/ plastic and towel  and let rise in warm place until double
30-45 min.(you can let it  rise at room temp for a longer period - up
to 2 hrs - if that is more  convenient, if it goes longer, punch it
down and let it rise  again,longer rise times make the dough more
flavorfull).  Shape dough, top it as you wish and bake in 400 oven for
about 12-15  min. I personally recommend baking it on a baking stone if
you have  one.  As for the sauce- I get the Contadina in a squeeze
bottle, then  spinkle extra oregano, basil and thyme on top before
adding other  toppings.  I've also had success substituting 1/2 cup of
flour with white whole  wheat flour- more than that makes the dough
really stiff - I also add  an extra tsp of honey when I sub in the
wheat flour.  REC.FOOD.RECIPES ARCHIVES  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 352
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 1383.9mg
Potassium: 247.9mg
Carbohydrates: 64.3g
Fiber: 2.2g
Sugar: 4.5g
Protein: 11.5g