| 1 |
Preheat oven to 400 F. Dissolve yeast in 1/4 cup lukewarm water; let stand five minutes. In a large bowl dissolve salt in 1 cup lukewarm water, add yeast and stir in 2-1/2 cups of sifted flour. Beat well to make soft dough. Place remaining flour on board in small heap, making a well in center. Place soft dough in well and knead, folding dough over on itself and pushing it lightly away with the ball of the hand. Exert pressure to cause folded part to adhere to dough underneath. At the same time, add flour to dough. Turn dough one-quarter around. Repeat motion. Continue turning, folding and kneading until dough is smooth and elastic and does not stick to hands or unfloured board. Place dough in bowl, cover with cloth and set in warm place to rise, about 45 minutes. Divide dough into two balls and knead each ball. Place each ball in a separate bowl, cover with cloth and set in warm place to continue rising until light and double in bulk, about 1-1/4 hours. Place dough on floured board and pound lightly to deflate. (Dough may also be purchased from bakery, or a prepared dough mix may be used). Pull and stretch until each pieces is large enough to cover a round 12-inch pie plate, flouring both sides of dough to prevent sticking to pie plate. Place dough in pie plate, cover surface with mozzarella, add tomatoes, sprinkle with salt, pepper, oregano and olive oil. Sprinkle generously with grated cheese. Bake 20 to 30 minutes. Slice pie fashion and serve hot. |