PIZZA: Press the dough into a 12-inch circle on a baking stone or baking sheet (you can also use a standard cookie sheet if that’s all you have). Top with sauce, cheese, and your favorite toppings. Bake in a 450º oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly. SCALLION ROLLS: Divide dough into 12-16 pieces. Chop scallions into thin slices, and mince 2-4 cloves of garlic depending on preference. Roll out into sheets about 1/4 inch in thickness, and spread an even coating of the scallion garlic mixture onto the sheet, leaving a 1/4 to 1/2 inch margin. Roll fi rst into a long tube, then around itself to form the roll. Cover with warm, wet cloth and allow it to rise for 20 minutes. Bake at 350º oven for 20 to 25 minutes. SCALLION LOAF: Instead of dividing up the dough keep it whole, then follow the same steps as above. Chop scallions and garlic, then spread in an even coat leaving a boarder. Roll fi rst into a tube, then around itself to make a loaf. Pinch the dough shut to keep it from unrolling. Let it rise for 20 minutes, and preheat dutch oven (or other rounded, oven safe container) for 30 minutes at 450º. Th en place the loaf inside, and bake in a 450º oven for another 30 minutes covered, and then remove the lid and bake an additional fi ve minutes. 42
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