1 pk yeast
1/4 c water
2 1/4 c warm water
6 tb olive oil,+ extra for pans
5 1/2 c to 6 cups flour
1 ts salt (optional)
1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus some
extra for pans, 5 1/2 to 6 C flour, 1 t. salt (optional). Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip in olive oil. Happy Charring
~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
========================================================================== BBS: High Country East Date: 08-02-93 (08:30) Number: 1962 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000
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