*  Exported from  MasterCook  *

                               Boboli Crust

Recipe By     : Ed Bosman (MKPN54A)
Serving Size  : 2    Preparation Time :0:00
Categories    : Pizza                            Crust

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  c             Bread flour
   2      cl            Garlic -- thinly sliced
     1/2  ts            Salt
   2      tb            Rosemary *
     3/4  ts            Active dry yeast
   3      tb            Light olive oil
   1      c             Water -- warm

Preheat oven to 400 F. Combine flour, salt, yeast, and water in bowl.
Blend well, turn out onto floured surface. Knead well, about
15 minutes. Place in lightly greased bowl, not buttered, cover with a
damp cloth and let rise for 1-1/2 hours until doubled in bulk.

Turn dough out, punch down and knead for 5 minutes or so. Return to
bowl and let rise until doubled in bulk.

Punch down and turn out on lightly floured board. Roll and press out
to about 1/2" thickness. This recipe makes about one 12" crust, so
you can judge whether to double or reduce the recipe.

Rub surface of baking (cookie) sheet with oil and transfer the dough
round to the sheet. Make several indentations with the point of a
knife in the dough and insert garlic slices and rosemary into
indentations. Rub olive oil (pour) onto surface and gently smooth
over the surface. Lightly salt and pepper surface. Bake 10 to
12 minutes or until just golden. Remove from oven and take out the
garlic slivers!

You can now top the crust, freeze it, eat it the way it is, smile at
it. You did it! Remember, when you top it the crust is alread 2/3rd
baked and will require only enough time so that the cheeses, etc. are
bubbly.

Formatted by: Norma Wrenn (NPXR56B)


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