INGREDIENTS

INSTRUCTIONS

(It sounds like that's what most of us have)
Place all ingredients in machine, program for knead & first rise, dough, or
manual, and press Start. Remove the dough from the machine and let it rest
10    minutes at room temperature.
Baking instructions: If you have a pizza stone or tiles, place them on the
middle rack of the oven. Preheat oven to 450. Sprinkle a wooden pizza
paddle or a heavy-duty cookie sheet with cornmeal. Divide dough in 2
pieces. Use your hads or a floured rolling pin to form 1 piece into a flat
10- to 12-inch disk. Add the toppings of your choice, and either slide the
pizza onto the hot stone/tiles or slide the cookie sheet into the oven.
Bake 12-15 minutes, depending how thick you made the crust, or until pizza
is cooked all the way through. (test the center with the point of a sharp
knife.)
TIP: chilled pizza dough is easier to work with -- oil large bowl, place
dough in bowl after finished in machine. Cover tightly with plastic wrap
and refrigerate from 2 hrs-overnight. Punch dough down & proceed as above.
Variation: add 1 tsp. of a dried herb, e.g. oregano, thyme, basil with the
ingredients.
The cookbook has a page full of unusual flavor combinations, including
roquefort, bacon & red onions; potatoes, dijon and swiss cheese; tuna,
capers, lemon juice, black olives & anchovies. Use your imagination, or
pick up a copy of the book! (Note: I find the cookbook's layout difficult
to read. Thankfully the recipes are worth the extra effort!) Posted to TNT
~ Prodigy's Recipe Exchange Newsletter  by GourmetGreetings
<GourmetGreetings@Prodigy.Net> on Mar 25, 1997

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