Recipe - Classic Pizza

1 One half pack Active dry yeast
1 teaspoon Sugar
1 cup Warm water
2 tablespoon Olive oil
1 teaspoon Salt
3 cup Bread flour
1 tablespoon Cornmeal

TOPPING
2 15 1/2ounc cans tomato
wedges,; drained and juice
reserved
8 ounce Mozzarella or Monterey Jack
cheese
2 Garlic cloves,; peeled and
chopped
1 tablespoon Dried oregano
1 tablespoon Dried thyme
Freshly ground black pepper
2 tablespoon Olive oil

Preheat the oven to 425 degrees. Lightly grease an 11 x 17inch baking pan
and sprinkle with cornmeal. Dissolve the yeast and sugar in the warm water.
Place in a mixer bowl or food processor. Add the olive oil, salt, and
enough of the flour, One half cup at a time, to make a soft dough. Process 1
minute in food processor or knead 10 minutes by hand, until the dough is
elastic and smooth as a baby's bottom. Shape into a ball. Place in a
greased bag, turn to coat, and let rise until double in volume, about 1
hour. (The dough can be refrigerated for several hours at this point.) When
ready to use, roll out the dough in a rectangle and fit it into the baking
pan. Arrange the tomato wedges over the pizza dough. Break the cheese into
1inch chunks and scatter among the tomato wedges. Sprinkle with the
garlic. Drizzle One half cup of the tomato juice over the filling and sprinkle
with oregano, thyme, and pepper. Drizzle with the olive oil. Bake until the
crust is slightly brown on the bottom, 12 to 15 minutes.~
Recipe By :NATHALIE DUPREE SHOW#ND7049

Posted to MCRecipe Digest V1 #288

Date: Sat, 9 Nov 1996 14:29:22 0500

From: Meg Antczak meginny@frontiernet.net