>>> Part 1 of 5...
 -=> Quoting Sandra Barriage to All <=-
 SB> Hello to everyone.
 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.
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Grundstock Nudelteig (Basic Pasta Dough)
 Categories: Pasta
      Yield: 4 Servings
 
    400 g  Flour (3 1/2 cups)
      2    Eggs
    1/8 l  Water (1/2 cup plus 1/2
           -Tbsp)
 
  Mix flour, eggs (only if pasta is supposed to be more on the firm side),
  and water, and knead into a firm dough. Continue kneading until dough pulls
  free off hands and pasta board. Cut into 2 or 3 loaves, and again knead
  until smooth.  Let rest for 20 to 30 minutes, then - on a floured pastry
  board - roll out. Cut noodles with a knife, or roll with with the palm of
  your hand.
  
  Serves 4.
  
  [Note:  For 'Schupfnudle' - noodles rolled by hand - do not use any egg,
  else the noodles get too firm. Also, the cooked, drained and rinsed
  'Schupfnudle' are swished around in butter foam or lard before serving with
  stewed fruit or salad.  K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
  Posted by: Karin Brewer, Cooking Echo, 9/92
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: New Classic Pizza Dough
 Categories: Pizza
      Yield: 2 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 (420 g)
  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.
  
  From Richard Taylor Converted by MMCONV vers. 1.00
 
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