INGREDIENTS

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (Joel Ehrlich)  Date: Sun, 23 Oct 1994
21:52:00 +0000 Here are the three basic pizza  dough styles. They use
the same dough. The variations are intended to  accommodate the current
trend to different styles and thicknesses of  pizza crust. Note: these
are basic recipes and are intended to used  as the basis for
personalizing. (See also "Regular Crust Pizza Dough"  and "Deep Dish
Pizza Dough" recipes.)  NOTE: The differences between a Pan Pizza and a
Thick Crust Pizza are  the thickness of the crust and the fact that a
Pan Pizza is baked in  a Pizza Pan with deep (2-2 1/2") sides and a
Thick Crust Pizza is NOT  baked in a pan but on a stone or a tile in
the oven (and then put in  a pan to serve).  Preheat the oven to 425
degrees (if planning a Thick Crust Pizza,  place the stone or tile in
the oven to heat). Dissolve the yeast in  the warm (105 degrees-115
degrees) water. Wait until the mixture  foams (about 5 minutes).
Combine the flour and yeast in a bowl. Add  the yeast mixture. Add the
olive oil. Add the parmesan. Mix  thoroughly. Turn the dough out onto a
well floured board. Knead until  smooth (about 10 minutes). Place the
dough in a greased bowl and let  rise until doubled (about 1 hour).
Punch the dough down and roll out  on a well floured board. Roll to
3/4" thickness for Thick Crust Pizza  or 2" thickness for a Pan Pizza.
Brush the dough generously with  olive oil.  THICK CRUST: Lightly oil a
(14") pizza pan. Sprinkle some cornmeal  onto the pan. Form the dough
into a pie using the pan. Place the  sauce(s) and topping(s) on the
dough, leaving the outer 1/2" bare.  Remove the pie from the pizza pan.
Use a paddle to place the dough on  the stone.  PAN PIZZA: Lightly oil
the pizza pan. Sprinkle some cornmeal in the  bottom of the pan. Press
the dough into place in the pan, pressing it  down into the bottom and
up the sides of the pan. Add the sauce(s),  seasoning(s) and
topping(s), leaving the outermost 1/2" bare. Place  in the preheated
oven. BOTH: Bake until the cheese is bubbly and the  crust is golden.
Use a paddle to remove the Thick Crust Pizza from  the oven and place
it on a serving pan. Use hot pads to remove the  Pan Pizza from the
oven. Serve.  REC.FOOD.RECIPES ARCHIVES  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 730
Calories From Fat: 254
Total Fat: 28.8g
Cholesterol: <1mg
Sodium: 1178.5mg
Potassium: 176.7mg
Carbohydrates: 102.1g
Fiber: 4.5g
Sugar: <1g
Protein: 14.5g