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1
Preheat oven to 400F.
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2
Combine flour, salt, yeast and water in bowl.
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3
Blend well, turn out onto floured surface.
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4
Knead well, about 15 min.
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5
Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hrs (till doubled in bulk).
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6
Turn dough out, punch down and knead for 5 min or possibly so.
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7
Return to bowl and let rise till doubled in bulk.
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8
Punch down and turn out on lightly floured board.
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9
Roll and press out to about 1/2 inch thickness.
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10
This recipe makes about1-12 inchers-so you can judge whether to double or possibly reduce the recipe.
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11
Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet.
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12
Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub extra virgin olive oil (pour) onto surface and gently smooth over the surface.
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13
Salt and pepper surface LIGHTLY.
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14
Bake 10-12 min or possibly till just golden brown.
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15
Remove from oven and TAKE OUT THE GARLIC SLIVERS!
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16
You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!)
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17
Remember, when you top it the crust is alread 2/3 baked and will require only sufficient time so which the che eses, etc.
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18
are bubbly.
