Name: Double Crust Pizza Dough
Ingredients: 1 Envelope active dry yeast; (2 1/2 teaspoons); 1 1/3 c Warm water; (105 to 115 degrees; ; F); 3 1/2 c Unbleached all purpose flour; up to 4; 1 ts Salt; 2 tb Olive oil

Properties of the divine decrees. They are: 1. Eternal – To suppose any of [God’s decrees] to be made in time, is to suppose that some new occasion has occurred, some unforeseen event or combination of circumstances has arisen, which has induced the Most High to form a new resolution. 2. Wise – Wisdom is shown in the selection of the best possible ends and of the fittest means of accomplishing them. That this character belongs to the decrees of God is evident from what we know of them. They are disclosed to us by their execution, and every proof of wisdom in the works of God is a proof of the wisdom of the plan, in conformity to which they are performed. 3. Free – God was alone when He made His decrees, and His determinations were influenced by no external cause. He was free to decree or not to decree, and to decree one thing and not another. This liberty we must ascribe to Him who is supreme, independent, and sovereign in all His doings 4. Unconditional – The execution of them is not suspended upon any condition which may, or may not be, performed. In every instance where God has decreed an end, He has also decreed every means to that end.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
		Cklive15	1	servings

INGREDIENTS

1		Envelope active dry yeast; (2 1/2 teaspoons)
1 1/3	c	Warm water; (105 to 115 degrees
		; F)
3 1/2	c	Unbleached all purpose flour; up to 4
1	ts	Salt
2	tb	Olive oil

INSTRUCTIONS

Sprinkle the yeast over the water and let stand for 1 minute, or until the
yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine 3
1/2 cups flour, and the salt. Add the yeast mixture and the oil and stir
until a soft dough forms. Turn the dough out onto a lightly floured surface
and knead, adding more flour if necessary, until smooth and elastic, about
10 minutes.
Lightly coat another large bowl with oil. Place the dough in the bowl,
turning it to oil the top. Cover with plastic wrap and place in a warm,
draft free place and let rise until doubled in bulk; about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 pieces and shape the
pieces into balls. Dust the tops with flour. Place the balls on a floured
surface and cover each with plastic wrap, allowing room for the dough to
expand. Let rise 1 hour, or until doubled.
Yield: one 12 inch double crust pizza
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9258
Converted by MM_Buster v2.0l.

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