Here's a good basic pizza dough recipe from a Julia Child cookbook that
coincidentally is perfect in the DAK breadmaker...
I sometimes throw in a little cornmeal for a nice effect too. I highly
recommend the combination we made last night - a pizza with a thin layer of
ricotta cheese, a good amount of mozzerella, a decent sprinkling of smoked
salmon (it was really a tiny amount, just a few ounces) and some fresh
thyme. Throw it on the pizza stone which has been heating in the oven at
425 (about 10-15 minutes of pre-heating) and then cook for abou;t 10
minutes or until the top has started to brown.
>From: ace@tidbits.halcyon.com (Adam C. Engst)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Julia Child
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