-=> Quoting Sandra Barriage to All <=-
  Hello Sandra.
 SB> Some time ago I posted a message looking for PIZZA DOUGH RECIPES. 
 SB> Well since I  did not get any replies, I am trying to do it again.
 SB> Would really appreciate some input here.
     Here a few hope this will help.:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Pizza Crust (Red Star)
 Categories: Pizza, Breadmaker
      Yield: 8 Servings
 
  2 1/2 c  FLOUR
      1 pk YEAST
      1 ts SALT
      1 c  VERY WARM WATER
      2 tb SOLID VEGETABLE SHORTENING
      2 tb CORNMEAL (OPTIONAL)
 
  PLACE A BAKING SHEET ON MIDDLE RACK IN OVEN. PREHEAT OVEN TO 400 DEG.
  F. STEP 1: IN A MEDIUM BOWL, STIR TOGETHER 1 CUP OF THE FLOUR, YEAST
  AND SALT UNTIL WELL BLENDED. STEP 2: ADD VERY WARM WATER AND
  SHORTENING. MIX BY HAND UNTIL ALMOST SMOOTH. STEP 3: GRADUALLY STIR
  IN REMAINING 1 1/2 CUPS FLOUR TO MAKE FIRM DOUGH. COVER AND LET STAND
  FOR 15 MINUTES. STEP 4: DIVIDE DOUGH IN HALF. WITH WELL-FLOURED
  FINGERS, PRESS HALF THE DOUGH INTO EACH PIZZA PAN. GENEROUSLY PRICK
  DOUGH WITH A FORK. PLACE ONE PIZZA PAN ON BAKING SHEET. PREBAKE CRUST
  FOR 10 MINUTES OR JUST TILL IT STARTS TO TURN LIGHT GOLDEN BROWN.
  REMOVE FROM OVEN. BAKE SECOND CRUST ON HOT BAKING SHEET. ADD DESIRED
  TOPPINGS. BAKE AT 425 DEG F. UNTIL CHEESE MELTS. VARIATIONS: IN STEP
  1, SUBSTITUTE 1 CUP WHOLE WHEAT FLOUR IN PLACE OF WHITE FLOUR. IN
  STEP 2, INCREASE WATER TO 1 1/4 CUPS. IN STEP 3, USE 3/4 CUP WHOLE
  WHEAT FLOUR AND 3/4 CUP WHITE FLOUR. IN STEP 1, DECREASE SALT TO 1/2
  TEASPOON. ADD 1/4 TEASPOON PEPPER. IN STEP 2, DECREASE SHORTENING TO
  ONE TABLESPOON. IN STEP 3, USE ONLY 1 1/4 CUPS FLOUR AND STIR IN 1/2
  CUP SHREDDED CHEDDAR. IN STEP 1, ADD 2 TEASPOONS DRIED ITALIAN HERB
  SEASONING. IN STEP 2, STIR IN 1 CLOVE GARLIC, MINCED, INTO WARM WATER.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Pizza Dough
 Categories: Italian, Breadmaker, Personal
      Yield: 4 Servings
 
  4 1/2 c  Unbleached all-purpose
           White flour
      1 ts Salt
    1/4 c  Olive oil
      2 pk Dry yeast
  1 1/2 c  Warm water
      2 ts Light brown sugar
 
  Measure 1/2 cup warm water (110 F) into 2 cup container and stir in
  the brown sugar.  (Make sure water is warm, not hot - too hot will
  kill the yeast).  Dissolve the 2 packages of dried yeast in the water
  and set it aside for 5 minutes.  Will become frothy. (about 2 cups
  worth!)
  
  Sift 4 cups of the flour and the salt into a large mixing bowl.  Make
  a depression in the middle of the flour and pour in 3/4 of the olive
  oil and 1 cup of warm water.  When the yeast is ready, add it also.
  
  Dust your kneading surface with flour, then mix the ingredients in
  the bowl with your hands.  Place dough ball on the floured surface
  and knead from 8 to 10 minutes.  Add flour to the kneading surface if
  the dough is too sticky or wet.  Eventually the dough will become
  elastic.
  
  Rub the insides of a clean bowl with the remaining olive oil and
  place the dough in it, coating the dough with olive oil by turning it
  in the bowl. Cover with a clean cloth and let rise in warm,
  draft-free place until double in size, 1 1/2 hours to 2 hours.  An
  oven with the light on or a lit burner pilot will provide suitable
  heat for rising dough.
  
  When dough has risen, divide into two halves, then roll each out on
  floured surface.  A round shape may be cut out with table knife using
  12" bowl or plate as template.
  
  Sufficient for 2 12" thin-crust pizzas, or 1 12" thick-crust.
  
  HINT: Before filling and baking, form rim around outer ring of pizza
  dough to hold ingredients better.  Brush the inside area of the
  dough, not the rim, with olive oil and let the dough sit in a warm
  place and rise a little before filling.  Then spoon in sauce, cover
  with 1 lb. mozzarella cheese, add meat toppings, then cover with
  mozzarella/parmesan mixture of cheese. Then brush rim of pizza crust
  with olive oil. Sprinkle the pizza pan or oven tiles with cornmeal to
  prevent pizza from sticking to cooking surface!
  
  THE VERY BEST:  Cook on a pizza stone or oven tile at 500 F.   The
  unglazed oven tile makes a huge difference in the crispiness and
  texture of the crust. It absorbs moisture and keeps oven temperatures
  even. May even be removed with pizza and set on a rack on table -
  will keep pizza warm much longer.
 
MMMMM
 
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
---------------