Boboli crust

 
                                BOBOLI CRUST
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pizza                            Crust
                 Italian                          Breads
                 Nw
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ED BOSMAN MKPN54A-----
    2 1/2  cup           BREAD flour
    2      sm   Cloves   garlic -- thinly sliced
      1/2  teaspoon      Salt
    2      tablespoon    Rosemary*
      3/4  teaspoon      Active dry yeast
    3      tablespoon    Bertolli Light olive oil
    1      cup           Warm water
 
 Preheat oven to 400 degrees.  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 inch thickness. This recipe makes about 1-12 inchers-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. Salt and pepper surface LIGHTLY.  Bake 10-12 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, smille at it (YOU DID IT!) Remember,
when you top it the crust is alread 2/3 baked and will require only enough time
so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b
 
 
 
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