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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