INGREDIENTS

INSTRUCTIONS

In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm
water for 10 minutes, or until it is foamy. Stir in an additional 1/3
cup lukewarm water, oil, 2 cups flour, and salt and blend mixture
until it forms a dough. Knead the dough on a floured surface,
incorporating as much of the remaining 1/4 cup flour as necessary to
prevent the dough from sticking, for 5 to 10 minutes, or until it is
smooth and elastic. Alternatively, the dough may be made in a food
processor. Proof the yeast as described above and in a food processor
combine it with the remaining ingredients. Process the mixture until
it forms a ball, adding more water, 1 teaspoon at a time, if it is
too dry, or more flour, 1 tablespoon at a time, if it is too wet, and
knead the dough by processing it for 15 seconds. Put the dough,
prepared by either method, in an oiled bowl and turn it to coat it
with the oil. Let the dough rise, covered with plastic wrap, in a
warm place for 1 hour, or until it is double in bulk, and punch it
down. The dough is now ready to be formed into pizzas. This recipe
yields enough dough for one 14-inch pizza or four 7-inch pizzas.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8861 broadcast 04-11-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-09-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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