*  Exported from  MasterCook  *
               PIZZA WITH ROSEMARY AND GARLIC (Pizza Bianca)
 Recipe By     : BAKER'S DOZEN SHOW #BD1A29
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          warm water
      1/2  teaspoon      dry yeast
       4      cups	   flour (approximately): unbleached -- or a 50-50 blend
                         all-purpose or hard white flour
                         white and whole wheat
    1      teaspoon      salt
    2      tablespoons   olive oil
    2      tablespoons   olive oil (approximately)
    1      teaspoon      fine sea salt
                         Leaves from 3 sprigs rosemary -- optional
                         (approximately 2 tablespoons)
 You will need a large bread bowl, a baking sheet 12 by 18 inches or two
 smaller sheets.
 Place water in a large bowl. Water should be warm but not hot to the touch.
 Stir in the yeast and
 allow to dissolve. Stir in 1 cup flour, stirring constantly in the same
 direction. Stir in another cup
 flour, then stir 100 times in the same direction (one minute). This helps
 develop the gluten. You
 now have a sponge. Cover, and let stand for half an hour or up to three
 hours. When you are
 ready to continue, sprinkle on salt and oil, then add more flour, stirring
 it in a half cup at a time.
 The dough will be getting heavier and harder to stir. When you can stir no
 longer, flour a
 kneading surface well and have more flour handy beside your work surface.
 Turn dough out and
 knead, adding extra flour to your work surface as necessary to prevent the
 dough from sticking.
 The dough will gradually become smooth and easy to work. Knead for 10
 minutes, clean bread
 bowl, oil it lightly, and place the ball of dough into the bowl to rise,
 covered with plastic wrap. Let
 rise until more than doubled, almost three hours. When the volume of the
 dough has
 approximately doubled, you can proceed to the next step.
 Dough can be made ahead to this point and then stored. If you wish postpone
 baking, gently
 push dough down, and leave covered in the bowl to rise again. If delay will
 be more than several
 hours, instead store dough in a plastic bag in the refrigerator (for not
 more than five days). Bring
 out of the cold and take out of the plastic bag at least an hour before you
 want to work with
 it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking
 sheet. Preheat oven to 450
 degrees. Turn dough out onto work surface and flatten with the lightly
 floured palm of your hand.
 Pull and stretch the dough gently out into the rectangular shape you need to
 fit your baking
 sheet. Take your time and give the dough time to rest if it is resisting
 stretching. It will need to
 get quite thin. When you have stretched the dough to approximately the shape
 and size you
 need, transfer it to baking sheet and continue to gently press and stretch
 it to fit. Don't worry if it
 tears, just patch the hole with another piece of dough and press firmly to
 join the edges. If you
 have extra dough hanging over the edge, trim it off and use it to make
 another small pizza.
 Dough should be of an even thinness across the flat part of the baking sheet
 and should form a
 slight rounded rim as it meets the edge (which is for many people the best
 part of the pizza).
 Brush top of pizza with oil, then dimple the surface all over with your
 fingers. Sprinkle on sea salt
 and then optional rosemary leaves. Place baking sheet on the bottom rack of
 the preheated oven
 and bake until the crust around the edge is slightly golden, 5 to 8 minutes,
 depending on how thin
 the pizza is. Remove from oven, brush crusts lightly with olive oil and also
 the center if you wish.
 Cut into large squares and serve warm or hot. We have often made pizza
 bianca several hours
 ahead, then wrapped it in a clean kitchen towel to keep it moist until we
 are ready to reheat it for
 serving. To reheat, place in a dampened paper bag in a 300'F oven for about
 10 minutes.
 Yield: one large 12 by 18-inch pizza or two medium, or 3 or 4 small
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