|1||Envelope active dry yeast|
|¾ cup||Warm water; (105°F to 115°F)|
|2 cups||All-purpose flour|
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 jelly-roll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece into an 8-inch round if making pizza. For focaccia, roll or pat whole dough piece into a 13x9-inch 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@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 6, 1998
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