INGREDIENTS

INSTRUCTIONS

Combine the yeast and water in a large mixing bowl, and set the bowl aside
for 10 minutes. Stir in 1/2 cup of the flour, followed by the salt and
olive oil. Stir in more flour, 1/2 cup at a time, until you have 1/2 cup
left. Stir in 1/4 cup of the remaining flour, and reserve the remaining 1/4
cup.
Turn the dough out onto a floured surface, and knead it until it is smooth
and velvety, about 7 minutes, working in as much of the remaining flour as
the dough will take. Oil a large mixing bowl and place the dough in the
bowl. Cover with a damp towel, set in a warm place, and let rise for 2
hours, until the dough has doubled. Punch the dough down, and let it rest
for 5 minutes. Turn the dough out onto a lightly floured work surface, and,
using the heel of your hand, press it into a flat circle. Use a rolling pin
to roll it into a 12-inch circle about 3/8-inch thick. Top the dough and
bake it as directed in a specific recipe.
Yield: 1 12-inch shell
Notes: Recipe courtesy of Michele Jordan, California Home Cooking
Recipe by: Cooking Live Show #CL9069
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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