INGREDIENTS

INSTRUCTIONS

"This recipe descends from ne of the oldest known kinds of pizza
crust. The Romans, who were very fond of black pepper, used a similar
but richer dough, which included eggs and honey.  Naturally rendered
pork lard is essential to this crust.  If you can't get any, use the
same amount of olive oil in the recipe."  Pour the water into a
medium-sized mixing bowl and sprinkle in the  yeast. Stir gently with a
fork until the yeast has dissolved and the  liquid turns light beige in
color. Add 1 cup of the flour, the salt,  pepper and lard. Mix
thoroughly with a wooden spoon. Add a second cup  of flour to the bowl
and mix well. After the second cup of flour has  been mixed in, the
dough should start coming away from the sides of  the bowl and should
begin to form a soft,sticky mass. Measure out the  third cup of flour.
Sprinkle some over the work surface and flour  your hands generously.
Remove all of the dough from the bowl and  begin to work the mass by
kneading the additional flour in a bit at a  time. To knead the dough,
use the heel of your hands to push the  dough across the floured work
surface in one sweep. Clench the dough  in your fist and twist and fold
it over. Use the dough scraper to  help gather the wet dough that
sticks to the work surface into a ball  while kneading. Repeat this
action over and over again, adding only  as much flour as it takes to
keep the dough from sticking to your  hands.  Work quickly and don't be
delicate. Slap and push the dough  around to develop its gluten and to
facilitate its rolling out.  (Kneading pizza dough is a great way to
relieve pent-up aggression!)  When the dough no longer feels sticky,
push the heel of your hand  down into it and hold it there for 10
seconds. This will test its  readiness;if your hand comes up clean, the
dough is done. If it  sticks, a bit more kneading will be necessary.
Once the dough is no  longer sticky, do not overwork it by adding more
flour. Continue  kneading only until the dough is smooth and elastic
(it should spring  back when pressed) and no lines of raw white flour
show.  The whole  process should take 5 to 10 minutes. Lightly oil a 2
quart bowl with  vegetable oil. Roll the ball of dough around in the
bowl to coat it  with a thin film of oil. Tightly seal the bowl with
plastic wrap to  trap in the moisture and heat from the yeast's carbon
dioxide gases.  This will help the dough rise faster. Place the bowl in
a warm,  draft-free place. Let the dough rise for 30 to 45 minutes.
Once the  dough has doubled in bulk, punch it down by pushing your fist
into  it. All of the gases will quickly escape, and the dough will
collapse. Remove the dough from the bowl and knead it again for about
1 minute. The dough is now ready to be patted and rolled into pizza,
or to undergo additional rising. To raise dough a second time, add a
bit more oil to the bowl and repeat the procedure indicated for the
first rising.  Then the dough is ready to be shaped.  Source: The Pizza
Book by Evelyne Slomon Posted by Linda Davis  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 249.6mg
Potassium: 123.9mg
Carbohydrates: 45.3g
Fiber: 3.4g
Sugar: <1g
Protein: 7.5g