INGREDIENTS

INSTRUCTIONS

From:    Bridget Blosser <Brblosser@AOL.COM>  Date:    Fri, 26 Jul 1996
23:33:36 -0400 I have used this recipe from  The Way to Cook by Julia
Child.  It is a very good crust.  Whisk the yeast ingredients in a
measure and let bubble up 5 minutes  or so to proof.  Measure the dry
ingredients into the bowl of a food  processor. Blend the 3/4 cup of
milk into the ready yeast mixture.  Turn on the machine and process in
the yeast, then the oil, and  droplets more milk, if needed, just until
the dough masses on the  blade of the processor. The dough will be very
soft. Let it rest 5  minutes, and it will develop enough body to be
processed 2 seconds  more in the machine. Then turn it out onto your
lightly floured work  surface. Knead 50 strokes by hand, give a 2
minute rest, and knead 20  strokes more to make a soft, smooth dough.
Let the dough rise in a  covered bowl until doubled in bulk. Turn it
out onto your work  surface, and it is ready to cut and form as your
recipe directs.  *Ahead of time note: If you are not ready to bake,
punch the dough  down and set the covered bowl in a cooler place, where
it will keep  safely for an hour or more.  You can chill or even freeze
it, but  then it must be brought to room temperature and start to rise
again  before you form and bake it. Bake at 425 degrees F.  This is a
wonderful crust.  I do not have an equally wonderful recipe  for the
sauce.  I have not made my own sauce, I use commercial canned  pizza
sauces.  EAT-L Digest 26 July 96  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1606
Calories From Fat: 269
Total Fat: 30.7g
Cholesterol: 0mg
Sodium: 3496.3mg
Potassium: 402.3mg
Carbohydrates: 286.7g
Fiber: 10.1g
Sugar: 1.5g
Protein: 38.7g