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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pizza Dough #1
 Categories: Breads
      Yield: 1 servings
      1 pk Active dry yeast
    3/4 c  Warm water
    1/2 ts Sugar
    1/2 ts Salt
      2 tb Olive or vegetable oil
      2 c  All-purpose flour
  Dissolve  the yeast in the water.  Stir in sugar, salt, oil and one
  and 3/4 cups of the flour.  Turn onto a well-floured board and knead
  until smooth and elastic. This should take about five minutes. Knead
  in enough of the remaining flour to prevent sticking.
  David Andrews
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: New Classic Pizza Dough
 Categories: Breads
      Yield: 1 servings
      1 pk Dry Active Yeast
    1/2 c  Warm water
           -(105-115F)
    1/8 ts Sugar
    3/4 c  Cold milk
      2 tb Olive Oil
      3 c  All-Purpose flour
  1 1/2 ts Salt
    For two 16 inch crusts     (Food Processor Directions)
    Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water.
    Let stand for 10 minutes, until bubbly.
    Measure the DRY ingredients into the bowl of the processor.
    Stir the 3/4 cup milk into the finished yeast mixture.
    Turn on the processor and pour in the yeast mixture,
    then the oil, stop the machine when the dough has
    massed on the blade.
    The dough will be soft.
    Allow it to rest 5 minutes.
    Turn on the processor for a few seconds more (no more than 5)
    Turn the dough out onto a lightly floured surface and
    knead by hand about 60 strokes.
    Let the dough rise in a covered bowl until doubled (about 1 hr.)
    Divide the dough in half. The dough may be kept covered in a cool
    place (up to an hour)
    Use it immediately, refrigerated it or even freeze it.
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 * OLX 2.1 TD * I'd rather be anatomically than politically correct!
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