Date: Wed, 25 Aug 93 19:22:00 PDT
From: sally charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
This is from pp.274-275 of Ornish's _Eat More, Weigh Less_, Jean-Marc
Fullsack' s recipe.
1 1/2 cups warm water
1 tablespoon active dry yeast
1 teaspoon honey
4 cups unbleached flour
1/2 teaspoon salt
In a large bowl, combine the water, yeast, honey, and 4 teaspoons of
flour. Stir gently to combine. Cover the bowl with a damp towel and
let stand for 30 minutes in a warm place until foamy.
Add the remaining flour and salt, then knead for about 10 minutes,
until the dough is well combined and smooth; add small amounts of
additional flour if the dough is sticky. Transfer the dough to a
large bowl, cover with a damp towel, and let rise in a warm place for
45 minutes, or until doubled in vol- ume. Punch the dough down and
roll to fit into a 16-inch pizza pan.
When you've topped it with your favorite stuff, cook it in a preheated
450 degree oven for 15-20 minutes.
Here's my take on the recipe. I added herbs and garlic powder to the
dough while kneading. I sort of stretched it to fit the pan by
holding it in my hands and letting gravity pull down on it till it was
almost big enough, then spread it on the pizza pan. I sprinkled more
garlic and onion powder all over the dough, but especially on the
edges. I also sprinkled it with a little bit of corn meal for
texture. I put it in the oven while I finished chopping my
veggies--about ten minutes?--so that it wsa not beginning to brown,
but there was a definite hardness to the puffed up crust. This keeps
the sauce from getting the dough soggy.
I made a double batch the night before I wanted the pizza and then I
split it into three equal parts. Each portion makes a thick, crisp
crust just right for my 12" pan. The other two parts I froze. I've
done this before and it works out wonderfully Acc ording to the
recipe, it can be frozen for 2 mo.
I do put a little pam in the bowl the dough sets in and a little on
the pizza pan, but otherwise it's VLF. Not as hard to make as it