Yield: 1 Servings
|3 tablespoons||Warm water|
|1 tablespoon||Plus 1 teaspoon active dry yeast|
|3 cups||Bread flour (12 ounces) sifted (sift before measuring and be delicate)|
|1 cup||Milk at room temperature|
Mix water, yeast and 1 tablespoon of the flour. Allow to sit in a warm place until foamy (about 15 minutes). Place milk, remaining flour and salt in food processor bowl w/metal knife blade. Process for 5 seconds. With machine running, pour in yeast sponge and process untill dough is stringy when pulled, about 90 seconds. Place in a greased bowl and turn dough to grease top. Cover and let rise in a warm place until doubled in bulk. Note: during my research I have read that doing a cold-rise will produce an even better crust, so if you can, make this the day before and place it in a pam-sprayed plastic bag (with room to expand) in the fridge overnight and through the next day.
The hands-down winner for sauce (in my book) is to put stewed tomatoes (original recipe) in the blender and puree. Then reduce over medium heat until desired consistency, adding sugar to taste. Posted to TNT - Prodigy's Recipe Exchange Newsletter by theshack@... on Apr 3, 1997