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.

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