| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Pizza, Italian | 1 | Servings | |
INGREDIENTS
| 4 3/4 | c | White flour |
| 2 | c | Warm water; 105 degrees |
| 3 | ts | Dry yeast |
| 1 | ts | Salt |
| 1 | tb | Olive oil |
| Olive oil | ||
| Coarse Kosher salt (sea salt) | ||
| Dried rosemary |
INSTRUCTIONS
PIZZA DOUGH TOPPING Dissolve yeast in the warm water. Add yeast/water mixture to 3 cups of the flour. Mix, adding regular salt and olive oil a little at a time. Add the rest of the flour bit by bit until the dough "feels right". Turn dough onto a floured board and knead; adding more flour if necessary to keep the dough from sticking to your fingers. Put the dough in a greased bowl and rotate to distribute the grease all over the dough. Let rise until about double in size (approx. 2 hours). Remove the dough, punch down and roll out on the floured board to a thickness of 3/8 to 1/2 inch (make it any shape you desire). Put dough in a pan or cookie sheet. With a pastry brush, paint liberally with additional olive oil. Use your thumb and 2 fingers to make dimples over the entire surface. Sprinkle the Kosher sea salt and rosemary over the surface of the dough. Let rise a little more. Bake at 375 degrees F for about 25 minutes. When done, paint liberally again with olive oil. Makes 1 white pizza. Recipe By : George Earl - Baltimore, Maryland ([email protected]) Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 16:21:05 -0700 From: Gerald Edgerton <[email protected]> Serving Ideas : Eat alone, or with pasta, or as a sandwich. NOTES : George (who grew up in Italy) says this is what you would get if you wal ked into a corner pizzeria in Rome and asked for "White Pizza". In Italy, there are 2 basic types of pizza -- white and red. Red pizza is white pizza with tom ato sauce.
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