Date:    Wed, 25 Aug 93 19:22:00 PDT
 From:    sally charette                       <ECZ5SCC@MVS.OAC.UCLA.EDU>
 This is from pp.274-275 of Ornish’s _Eat More, Weigh Less_, Jean-Marc
 Fullsack' s recipe.
 1 1/2 cups warm water
 1 tablespoon active dry yeast
 1 teaspoon honey
 4 cups unbleached flour
 1/2 teaspoon salt
 In a large bowl, combine the water, yeast, honey, and 4 teaspoons of
 flour.  Stir gently to combine.  Cover the bowl with a damp towel and
 let stand for 30 minutes in a warm place until foamy.
 Add the remaining flour and salt, then knead for about 10 minutes,
 until the dough is well combined and smooth; add small amounts of
 additional flour if the dough is sticky.  Transfer the dough to a
 large bowl, cover with a damp towel, and let rise in a warm place for
 45 minutes, or until doubled in vol- ume.  Punch the dough down and
 roll to fit into a 16-inch pizza pan.
 When you've topped it with your favorite stuff, cook it in a preheated
 450 degree oven for 15-20 minutes.
 Here’s my take on the recipe.  I added herbs and garlic powder to the
 dough while kneading.  I sort of stretched it to fit the pan by
 holding it in my hands and letting gravity pull down on it till it was
 almost big enough, then spread it on the pizza pan.  I sprinkled more
 garlic and onion powder all over the dough, but especially on the
 edges.  I also sprinkled it with a little bit of corn meal for
 texture.  I put it in the oven while I finished chopping my
 veggies--about ten minutes?--so that it wsa not beginning to brown,
 but there was a definite hardness to the puffed up crust.  This keeps
 the sauce from getting the dough soggy.
 I made a double batch the night before I wanted the pizza and then I
 split it into three equal parts.  Each portion makes a thick, crisp
 crust just right for my 12 pan.  The other two parts I froze.  I've
 done this before and it works out wonderfully Acc ording to the
 recipe, it can be frozen for 2 mo.
 I do put a little pam in the bowl the dough sets in and a little on
 the pizza pan, but otherwise it’s VLF.  Not as hard to make as it
 might sound!