INGREDIENTS

INSTRUCTIONS

Pour warm water into a large bowl, sprinkle in yeast and stir to dissolve.
Mix in 2 cups of the flour, the salt and the sugar.  Add lukewarm water and
oil and beat until smooth.  Mix in remaining flour and knead on a lightly
floured board until elastic.  Shape into a ball, turn into a greased bowl
and turn over greased side up.  Let rise in a warm, draft-free place until
doubled in bulk, about 1 hour.
Divide Dough in half; freeze half in an airtight container or plastic bag
if you're making only one pizza.  Form dough into a ball and let rest 5
minutes. Roll out into a disk.  Add desired toppings and bake pizza at 425
degrees for 15 minutes.
Recipe By:The Doubleday Cookbook Serving Size: 16 Preparation Time: 0:00
Use a baking stone for pizza and use it for freeform loaves of bread. Too
bad you got the circle instead of the tiles in a tray, but it'll work the
same way.  What you want to do is preheat it in the oven at about 500
degrees for an hour, then lower the oven temperature to the correct one for
cooking right before putting the stuff in.  What it does is retain a good
deal of heat, making things cook nice and crusty on the outside and moist
and chewy on the inside.  It's perfect for pizza dough because it means you
have a crust that doesn't flop over or get saturated with the sauce, but is
still moist and bready on the inside. Even better than your favorite pizza
place. Let me see if I can pull up the dough recipe.
Also remember to use no more than 1/2 cup tomato sauce.  It doesn't look
like enough, but it's just right.  Some people like to put the cheese on
first, or the cheese on between the sauce and the toppings, but I like to
put the cheese on last so it's gooey all over everything!
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by FAYLEN on 12-30-95
Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1,
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