-=> Quoting Sandra Barriage to All <=-
 Hello 
 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.
              
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A Trio of Pizzas Abm
 Categories: Italian, Main dish,
      Yield: 8 Servings
 
MMMMM------------------------PESTO DOUGH-----------------------------
      2 tb Pesto Sauce
  1 1/4 c  Water; (or more if needed)
    1/3 c  Olive Oil
      3 c  Flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
      1 tb Yeast
MMMMM-------------------SUN-DRIED TOMATO DOUGH------------------------
      5    Oil-Packed Sun-Dried
           -Tomatoes with Oil
      2 tb Sun-Dried Tomato Paste
  1 1/4 c  Water; (or more)
    1/3 c  Olive Oil
      3 c  Flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
      1 tb Yeast
MMMMM------------------------GARLIC DOUGH-----------------------------
      2 tb Garlic Paste
  1 1/4 c  Water; (or more)
    1/3 c  Olive Oil
      3 c  Flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
      1 tb Yeast
MMMMM--------------------------TOPPINGS-------------------------------
           Pizza Sauce
    1/2 c  Parmigiano-Reggiano Cheese;
           -grated
 
  Place desired dough ingredients in machine and program for knead and
  first rise. Press start. Dough will be soft at first but become
  firmer. Preheat the oven to 500xF with the rack in the center
  position. Turn 17 x 11" pan upside down. Spray with vegetable cooking
  spray. Cut dough in half and cover remaining half with a clean towel.
  Place the other half on the prepared pan and use rolling pin to roll
  the dough evenly to the edge. Have a friend hold the pan or place a
  wet towel underneath. Spread with sauce and sprinkle with cheese.
  Bake for 8 to 10 minutes.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Pizza Crust
 Categories: Pizza
      Yield: 6 Servings
 
      1 tb Sugar
      1 pk Dry yeast
      1 c  Warm water (105 deg.F. to
           -115 deg.F.)
      3 c  All-purpose flour, divided
    1/4 ts Salt
      1 ts Olive oil
           Vegetable cooking spray
      1 tb Cornmeal
 
  Basic Pizza Crust
  
  
  Dissolve sugar and yeast in 1 cup warm water in a large bowl; let
  stand 5 minutes.  Stir in 2 3/4 cups flour, salt, and oil to form a
  soft dough.
  
  Turn dough out onto a lightly floured surface.  Knead until smooth and
  elastic (about 5 minutes); add enough of remaining flour, 1
  Tablespoon at a time, to prevent dough from sticking to hands.
  
  Place dough in a bowl coated with cooking spray, turning dough to
  coat top. Cover dough and let rise in a warm place (85 deg.F.), free
  from drafts, 1 hour or until doubled in bulk.
  
  Punch dough down, and divide in half.  Roll each half of dough into a
  12 inch circle on a lightly floured surface. Place dough on 12-inch
  pizza pans or baking sheets coated with cooking spray and each
  sprinkled with 1/2 Tablespoon cornmeal.  Crimp edges of dough with
  fingers to form a rim. Cover and let rise in a warm place (85
  deg.F.), free from drafts, 30 minutes. Top and bake according to
  recipe directions. Yield: 2 (12-inch) pizza crusts (about 720
  calories each).
  
  Note:  Store half of dough in freezer up to 1 month, if desired. Let
  dough rise; punch down, and divide in half. Dust half with flour,
  wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag
  in freezer. To thaw, place dough in refrigerator 12 hours or
  overnight; bring to room temperature, and shape as desired.
  
  Protein 19.8, Fat 5.1, Carbohydrate 145.3, Cholesterol 0, Iron 8.9,
  Sodium 299, Calcium 30
  
 
MMMMM
 
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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