INGREDIENTS

INSTRUCTIONS

(Recipes that call for the 15-inch round Baking Stone may also be prepared
on the 12x15-inch Rectangle Baking Stone.)
Heat water and oil to 120 degrees. Combine 1-1/2 cups flour, yeast,
sugar and salt in a large mixing bowl. Add warm water mixture and beat with
an electric mixer for 3 minutes. Stir in an additional 1-1/2 cups flour by
hand to form a soft dough. Turn onto a floured surface. Knead dough for 10
minutes, adding the remaining 1/2 cup flour as needed to keep dough from
sticking. Dough should be smooth and elastic, but not sticky when kneading
is complete. Shape dough into a ball and place in a large greased bowl,
turning dough over to grease top. Cover with a damp cloth. Let rise in a
warm place until doubled in size, about 45-60 minutes.
Preheat oven to 450 degrees. Punch dough down and divide in half. Dough
may be frozen at this point for later use if desired. Press half the dough
out into a 13-14 inch circle directly on the Baking Stone. A rolling pin
may be used if desired. Form a thick ridge around the edge to hold the
toppings. Prick the surface of the dough thoroughly with a fork. Par-bake
the crust for 10-15 minutes until lightly browned. Add your favorite
toppings and bake an additional 10-15 minutes until crust is crisp and
cheese is lightly browned. Yields 2 crusts.
THE PAMPERED CHEF
BREAD AND PIZZA BAKING STONE
RECIPE BOOKLET
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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