INGREDIENTS

INSTRUCTIONS

NORMA WRENN NPXR56B
In a small bowl, combine yeast, sugar and 1/4 cup water; leave until
frothy.  Add yeast liquid to flour with remaining water and oil. Mix to a
soft dough; knead on a floured surface 10 minutes until smooth.
Place in a greased bowl; cover with plastic wrap. Let rise in a warm place
45 minutes or until doubled in size. Punch down dough and knead briefly.
Oil an 12-inch pizza pan. Place dough in center of pan; press out to edges
with you knuckles.  Pinch up edges to make a rim. Use as directed in
recipe. VARIATIONS: If perferred, bake in a 14" x 10" jellyroll pan, or as
4 individual pizzas. Herb or Nut Pizza Dough: Knead 2 tablespoons chopped
fresh herbs (or 1 tablespoon dried herbs) into the dough. If prefered,
knead 1 ounce chopped walnuts into the dough. Whole-Wheat Pizza Dough: Use
2-1/4 cups whole-wheat flour and 1/4 cup wheat germ. Add extra water as
required to form a soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread
flour and 1/3 cup cornmeal. Source: The Pizza & Pasta Cookbook,
Contributing authors: Sarah Bush and Lesley Mackley with more than 500
color illustrations
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 07, 1998

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