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Print this Recipe    Boboli Crust


2 1/2 cups white flour
1/2 tsp salt
3/4 tsp active dry yeast
1 cup warm water
2 sm cloves garlic; thinly sliced
2 Tbsp rosemary
3 Tbsp olive oil

Preheat oven to 400 degrees. Combine flour, salt, yeast and water
in bowl. Blend well, turn out onto floured surface. Knead well,
about 15 minutes. Place in lightly greased bowl, not buttered,
cover with a damp cloth and let rise for 1-1/2 hours (until doubled
in bulk). Turn dough out, punch down and knead for 5 minutes or
so. Return to bowl and let rise until doubled in bulk Punch down
and turn out on lightly floured board.

Roll and press out to about 1/2 inch thickness. Rub surface of
baking sheet with oil and transfer the dough round to the sheet.
Rub olive oil over the surface and evenly scatter the garlic slices
and rosemary. Add salt and pepper to taste. Bake 10-12 minutes or
until just golden brown. Remove from oven and top with your favorite
pizza ingredients and pop it in the oven until the cheese starts
to bubble (or eat it as is).


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1 of 5 people found the following review helpful:
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Your kitchen will fill with the smells of garlic & rosemary, September 4, 2004 - 07:15 PM
Reviewer: Jen from Worcester, MA
Although not the Boboli crust you find in the grocery stores, this is a great crust. It is light and chewy. I was concerned about using this much rosemary but it was not overpowering - in fact, it works really well with pizza sauce and comes thru with a faint flavor. This dough does take a long time (about 2 1/2 hours) to rise (in total) so plan for it.

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