This freshly baked boboli can be served all by itself, it's delicious enough. Top it with some of your favorite vegetables, cheeses or anything you like to make a yummy pizza. Garlic and rosemary in the dough brings lots of great flavors. 61
yeast, active dry
Preheat oven to 400℉ (200℃).
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 1½ 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 ½ inch thickness.
This recipe makes about 1 to 12 inchers-so you can judge whether to double or reduce the recipe.
Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet.
Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.
Rub olive oil (pour) onto surface and gently smooth over the surface.
Salt and pepper surface LIGHTLY.
Bake 10 to 12 minutes or until just golden.
Remove from oven and TAKE OUT THE GARLIC SLIVERS!
You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread ⅔ baked and will require only enough time so that the cheeses are bubbly, etc.