INGREDIENTS

INSTRUCTIONS

In a small bowl or cup combine milk with 3/4 cup water that is warm  to
the touch (about 125 degrees). Sprinkle dry yeast or crumble fresh
yeast over. Stir once and let sit in a warm spot until it foams, 10  to
20 minutes. In a large bowl combine 3 cups flour with salt. Pour  yeast
mixture over flour, stirring with a wooden spoon to mix well.  Dough
will be very wet. Generously flour a work surface and turn out  dough.
Begin kneading, adding extra cake flour a handful at a time or  less,
scraping up and turning dough with a dough scraper. You will  need
about 10 minutes to knead and add flour. Dough is ready when it  is
smooth, silky and just past stickiness. Do not add too much flour  or
dough will be very dry. Gather up dough in a ball. Lightly oil a  large
bowl, add dough and cover tightly with plastic wrap. Let rise  at room
temperature about 2 hours or until doubled. Turn out dough  onto a
lightly floured surface and cut into 4 even pieces. Shape into  rough
rounds, about 7 inches in diameter, 1/4-inch thick with a
3/8-inch-thick rim. Transfer to pizza peels or baking sheets  sprinkled
lightly with cornmeal. Cover loosely with towels and let  rise 10 to 60
minutes. Top and bake according to pizza recipe  instructions. This
recipe yields four 7-inch pizza rounds.  Recipe Source: TASTE with
David Rosengarten From the TV FOOD NETWORK -  (Show # TS-4071 broadcast
01-25-1998) 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  03-30-1998  Recipe by:
David Rosengarten  Converted by MM_Buster v2.0l.

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