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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1/4 ounce active dry yeast |
1/2 ounce sugar |
12 ounces water |
1/2 cup onion, chopped |
1 tablespoon garlic, minced |
1 lb all-purpose flour, plus |
2 ounces all-purpose flour |
2 teaspoons salt |
1/2 teaspoon white pepper |
1/2 teaspoon fresh rosemary or 1/2 teaspoon basil or 1/2 teaspoon pesto sauce |
olive oil, to lightly coat |
salt |
Directions:
1. Sauté onions and garlic, in a small amount of olive oil.
2. Let mixture cool.
3. Dissolve yeast and sugar in warm water for 5 minutes.
4. Place dry ingredients in mixer bowl.
5. On low speed gradually add the yeast and the onion mixture.
6. Knead for about 5 minutes.
7. Retard overnight in a plastic bag, in refrigerator, next day: bench dough for 15- 30 minutes.
8. Roll and stretch dough to fit a lg cookie sheet.
9. Proof for about 10 minutes.
10. Lightly spread top with olive oil and sprinkle a few grains of salt over top.
11. Finish with any ingredients you desire (chopped olives, bleu cheese, sun dried tomatoes, pineapple, etc.) and just before baking sprinkle with parmesan cheese.
12. Bake at 220°C for 20-25 minutes.
13. Color should be pale.
14. Serve at room temperature.
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