Total Calories: 471
1 Prepare the dough: Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 In a large bowl, combine 3 1/2 cups of the flour and the salt. Add the yeast mixture and the olive oil. Stir with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary to make a moist but not sticky dough, about 10 minutes. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions).
3 Lightly coat a large bowl with oil. Place the dough in the bowl, turning it once to oil the top. Cover with plastic wrap. Place in a warm, draft-free spot and let rise until doubled, about 1 1/2 hours.
4 Place a rack in the center of the oven. Oil a 15 × 10 × 1-inch jelly roll pan. Gently flatten the dough. Place the dough in the center of the pan and stretch and pat it out to fit. Cover it with plastic wrap and let it rise about 45 minutes, or until puffy and nearly doubled in bulk.
5 While the dough rises in the pan, prepare the sauce. Preheat the oven to 450°F. With your fingertips, firmly press the dough to make dimples at 1-inch intervals all over the surface. Spread the sauce over the dough, leaving a 1/2-inch border all the way around. Bake 20 minutes.
6 Sprinkle with the cheese. Drizzle with oil. Return the pizza to the oven and bake 5 minutes, or until the cheese is melted and the crust is browned. Cut into squares and serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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