INGREDIENTS

INSTRUCTIONS

Do not roll your dough out. Don't worry if your pizza isn't perfectly
round; there's much to be said for rusticity. If your pizza doesn't
have much of a rim, use your fingertips to crimp the dough and build  a
small one around the circumference; this is called the cornicione.  If
your pizza dough has a tear in it, transplant a small piece of  dough,
smoothing it in. Run a wide spatula under the pizza to make  sure
you'll be able to move it easily off the surface later; add  extra
flour underneath if it's sticking.  Repeat this process until all 4
pizzas are shaped.  Place towels loosely over the pizzas as soon as
they're shaped. Let  each pizza rest for at least 10 minutes and up to
60 minutes before  cooking. The pizzas should puff very slightly.
Converted by MC_Buster.  Per serving: 468 Calories (kcal); 13g Total
Fat; (26% calories from  fat); 13g Protein; 72g Carbohydrate; 17mg
Cholesterol; 540mg Sodium  Food Exchanges: 4 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0  Fruit; 2 1/2 Fat; 0 Other Carbohydrates  Recipe
by: COOKING LIVE PRIMETIME SHOW #CP0032  Converted by MM_Buster v2.0n.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”