Home-baked itallian bread shell

1 breadshell

Ingredients

Quantity Ingredient
1 pack Dry yeast;
1 teaspoon Sugar;
1¾ cup Warm water; (105 F. - 115 F)
1 tablespoon Olive oil;
½ teaspoon Salt;
1½ cup Whole wheat flour;
1½ cup To 1-3/4 c bread flour;

Directions

In large bowl, sprinkle the yeast and sugar over the warm water and stir until the yeast is dissolved. Stir in the oil, salt, whole wheat flour and enough bread flour to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and elestic; about 5 minutes. Coat a large bowl with nonstick spray.

Place dough in th bowl, turning the dough over the grease the top.

Cover with a plastic wrap or tea towel, and let rise in a warm place for 30 minutes. (Or cover tightly with plastic wrap and refriegrate for up to 24 hours.) Punch the dough down. Turn it out onto a lightly floured surface and knead until the floured surface and knead until the dough is no longer sticky, about in 30 minutes. Divide the dough in half. Cover and let sit for 5 minutes. Coat two 12" round pizza pans with nonstick spray. Pat and pans with nonstick pan. Pat and stretch each dough half into a pan. Bake at 400 F. until barely golden. Freeze 1 crust until ready to use-up to one month in the freeze-and the other one top with your favorite toppings. Makes: 2 crusts (16 slices). Soruce: Prevetion's Guide, Quick & Healthy Cooking, May, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-30-95

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