Name: Easy Pizza Dough
Ingredients: 1 Envelope Active dry yeast -; (1/4 oz); (or 1 cake fresh yeast; crumbled); 3/4 c Lukewarm water; divided; 2 c All-purpose flour; 1 ts Salt; 1 tb Olive oil; plus; 1 ts Olive oil

But someone will say, 'Didn’t Jesus say that, to be saved, you have to be as a little child?' Of course he did. But did you ever see a little child who didn’t ask questions? People who use this argument must never have listened to a little child or been one. My four children gave me a harder time with their endless flow of questions than university people ever have... What Jesus was talking about is that the little child, when he has an adequate answer, accepts the answer. He has the simplicity of not having a built-in grid whereby, regardless of the validity of the answer, he rejects it.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
	St. Louis	Post2	4	servings

INGREDIENTS

1		Envelope Active dry yeast -; (1/4 oz)
		(or 1 cake fresh yeast; crumbled)
3/4	c	Lukewarm water; divided
2	c	All-purpose flour
1	ts	Salt
1	tb	Olive oil; plus
1	ts	Olive oil

INSTRUCTIONS

To make dough in food processor: Sprinkle yeast over 1/4 cup lukewarm water
in cup or small bowl; let stand 10 minutes. Stir until smooth. In food
processor with dough blade or metal blade, process flour and salt briefly
to mix. Add remaining 1/2 cup water and oil to yeast mixture. With machine
running, gradually pour yeast mixture into flour mixture; process until
dough is formed. If dough is too dry to hold together, add 1 tablespoon
water and process again. Process about 1 minute to knead dough. To make
dough by hand: Sift flour into bowl and make a well in the center. Sprinkle
or crumble yeast into well. Pour 1/4 cup water over top and let stand 10
minutes. Stir until smooth. Pour remaining 1/2 cup water, oil and salt into
well; mix with ingredients in middle of well, then bring flour into mixture
and mix well to obtain fairly soft dough. If dough is dry, add 1 tablespoon
water. Knead vigorously, slapping dough on work surface until smooth and
elastic. If very sticky, flour dough occasionally while kneading. Place
dough in lightly oiled medium bowl and turn to coat entire surface. Cover
with plastic wrap or lightly dampened towel. Let dough rise in warm
draft-free area about 1 hour, until doubled in volume. Yield: Dough for 4
individual pizzas.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Faye Levy
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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