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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pizza Dough Baguettes
 Categories: Rosie, Pasta, Etc.
      Yield: 2 servings
      1    Recipe Individual Pizza
           - Crust
           Light vegetable oil cooking
           - spray
      2 ts All-purpose flour, divided
  I use pizza dough to make great, hearty baguettes for my bruschetta
  and grilled vegetable sandwiches.  To yield two 9-inch baguettes,
  follow the recipe for pizza dough up to the point at which the dough
  has risen for an hour, to double its original size.
  Transfer the dough to a work surface taht has been dusted with
  cornmeal. Knead the dough for about 5 minutes, until elastic,
  repeatedly pushing it away from you with the palm of your hand, then
  folding it over toward you, and pushing it away again in a wavelike
  motion.
  Cut the dough in half.  With the palm of your hands, roll each piece
  into a narrow rope 9 inches long.  Spray a cookie sheet 3 times with
  light vegetable oil cooking spray and place the dough on the sheet.
  Cover with a towel and put the cookie sheet in a warm spot until the
  halves of dough double in size, 30 to 40 minutes.
  Toward the end of this second rise, preheat the oven to 375o.
  With a razor blade, make 3 diagonal slashes on the top of each
  baguette. Sprinkle 1 teaspoon of all-purpose flour over each.  Bake
  for about 25 minutes, until the baguettes are brown and sound hollow
  when tapped.
  Transfer the baguettes to a wire rack to cool.
  See "Individual Pizza Crust"
  Source: "In the Kitchen With Rosie" by Rosie Daley, ISBN 0-679-43404-6
  Typed by Debbie Antes
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Marty's Pizza Dough
 Categories: Breads, Main dish, Italian
      Yield: 2 pies
  4 1/4 c  Flour
  1 1/2 c  Water, lukewarm (105 to 115
           Degrees Fahrenheit)
      1 pk Active dry yeast
      1 ts Salt
      1 ts Sugar
      2 T  Olive oil
  Put flour into a large bowl and make a deep well in the middle. Pour
  warm water into the well, mix in the yeast, using a bit of flour in
  the mix. Add the sugar, salt, and flour to the well, let stand for 10
  minutes until mixture bubbles. Slowly stir all of the flour into the
  yeast mixture. When it gets too thick to handle place it on a board
  and knead it until elastic. Form a ball, place into a greased bowl,
  then turn it over so the top of the ball is greased. Cover with a
  towel and let rise in a warm and draft free place for an hour or
  until double in bulk. Preheat oven to 450 degrees. Punch down dough
  and divide in half. Refrigerate one half for later. (Allow extra time
  to rise). Roll the other half into a circle about 15 inches across.
  Place on a 14 inch greased pizza pan, roll edges to form a rim.
  Spread half the sauce on the pizza pie (see recipe), top with shredded
  mozzarella, and other favorite toppings (mushrooms, olives, pepperoni,
  etc). Bake for 20 to 25 minutes until edges are brown and cheese is
  bubbly. Cut each pie into 6 wedges.
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