Recipe - Basic Dough (For Pizza And Focaccia)

1 Envelope active dry yeast
Three fourths cup Warm water; (105øF to 115øF)
2 cup Allpurpose flour
1 teaspoon Salt
Yellow cornmeal

Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let
stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn
dough onto lightly floured surface. Knead until smooth and elastic, about 5
minutes, adding more flour if necessary. Shape into a ball. Place in a
greased bowl; turn to coat. Cover and let rise in warm place until doubled
in bulk, about 1 hour.

Preheat oven to 425øF. Sprinkle two large baking sheets or jellyroll pans
with cornmeal. Punch down dough. Divide dough in half; roll or pat each
dough piece into an 8inch round if making pizza. For focaccia, roll or pat
whole dough piece into a 13x9inch rectangle. Top dough as desired. Bake on
lowest rack 20 minutes or until crust is golden brown. Makes 6 servings.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 6, 1998