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BOBOLI CRUST

Category:    Pizza, Bread
Yield:2 servings
 
  2 1/2 c  BREAD flour                         2 sm Cloves garlic; thinly sliced
    1/2 ts -Salt                               2 tb Rosemary*
    3/4 ts Active dry yeast                    3 tb Bertolli Light olive oil
      1 c  -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.
 

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