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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Traditional Pizza Dough 1
 Categories: Pizza, Breads
      Yield: 12 servings
    1/4 c  Water (110 to 115 Degrees
           -F.)
    1/2 ts Sugar
    1/2 ts Salt
    1/2 pk Active Dry Yeast
    1/4 c  Warm Water (110 to 115
           -Degrees F.)
      1 tb Olive Oil (Room Temperature)
  1 1/2 c  Unbleached Flour
  Additional Flour Additional Water
  HAND METHOD:
  Pour the first 1/4 Cup of water into a medium bowl and add the sugar
  and salt, stirring to dissolve the sugar.  Sprinkle the yeast over
  the water mixture, stirring once to blend and let sit for 5 minutes
  until the top is bubbly and the yeast has bloomed.  Stir in the
  remaining warm water and the oil.  Place the flour in a large bowl
  and add the water and oil mixture to it.  Stir, adding enough flour
  to make a soft dough that will pull away from the sides of the
  bowl.  If it is too dry, add a little water a tbls at a time.
  Turn the dough out on a well-floured work surface, sprinkle the top
  with a little additional flour.  Knead until it become very springy,
  elastic and very smooth.  It should be light in weight, if it is
  heavy, you have use too much flour and it will not raise properly.
  Form into a smooth ball and let rest on the work surface while you
  wash and clean the large bowl. Spray with a non-stick spray.  Put the
  ball of dough into the bowl and turn it over to get some of the spray
  on the top. Cover with plastic wrap or a warm, damp, clean dishtowel.
  Let the dough rise in a warm, draft free place until double in
  volume, about 1 1/2 to 2 hours.
  If the dough rises before you are ready, punch it down in the bowl by
  kneading making sure all of the air is gone.  Turn it over and
  reshape it into a ball and let rise again.  If the top is dry, use a
  little olive oil to grease it.  You can punch the dough down and
  cover the bowl and keep the dough refrigerated for up to two days
  before letting it rise at room temperature.
  For a thin, crisp pizza crust punch the dough down and turn out and
  spread over a pizza pan or baking sheet or a bakers peel.  Cover with
  filling and topping, baking at once.
  For thicker, softer pizza crust punch the dough down and turn out
  shaping as above and then cover lightly with a clean dishtowel.  Let
  rise about 30 minutes before covering with filling and topping.
  Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch
  round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.
  From Pizza Cookery by Ceil Dyer.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Best Pizza Dough
 Categories: Breads, Italian, Appetizers, Pizza
      Yield: 4 servings
MMMMM--------------------------STARTER-------------------------------
    1/2 c  Flour
    1/2 c  Water
      1 ts Yeast
MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  Warm water
      1 ts Yeast
        ds Salt
  For starter: Combine room temp water, flour and yeast. Let stand at
  room temp overnight. For dough: Add water and yeast to starter; mix
  then add salt and enough flour to make a soft dough. Let rise 1 1/2
  to 2 hours. Pinch off a piece of dough the size of a tennis ball and
  place in the fridge in a jar. Use as starter. Press rest of dough
  into pan and add toppings. Cook on stones in 500 degree oven. Takes
  about 10 min.
  Source:Ciao Italia, PBS, June 1993
MMMMM
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