INGREDIENTS

INSTRUCTIONS

Dissolve the yeast and sugar in the warm water. Allow to sit for 8-10
minutes  (builds a good froth, so make sure this is in a 2 cup or larger
container, glass is best as it holds the heat nicely)
While yeast water is brewing, place the flour and salt in either a mixing
bowl of a mixer with a dough hook or the bowl of a bread machine set on
manual (no bake cycle):
When water is ready,  add to flour, along with the olive oil.
Mix thoroughly for about 4-6 minutes, being ready to add flour or water if
neccessary (flour can vary from brand to brand) to make a smooth, springy
dough.  Dough should only be slightly sticky to the firm touch.
Remove dough from bowl and place in an airtight bag.  Do not seal bag, but
leave open in a nearly closed drape (that is, not wide open, but enough to
allow gasses from yeast to escape).  Set in a warm place for at lest one
hour and fifteen minutes. This is the crucial part. Most people don't allow
the dough to properly rise, resulting in a tough, unpleasant dough.
Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner
crust.  Permeate crust with fork in a similar fashion to the way used to
keep pie crusts from bubbling. Cover with plastic wrap and allow to rise an
additional 15-20 minutes.  Briefly repeat permeation with fork, though not
as thoroughly.
Prepare toppings and sauses as desired.  Cook pizza at 475 until crusts
turns golden brown on edges and cheese is browned and bubbling (presuming
your has cheese on it).
From: dan@clark.net (dan)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : rec.food.cooking

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