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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mama Lorraine's Pizza Dough
 Categories: Maindish, Pizza
      Yield: 1 Servings
 
      1 pk Yeast
    1/3 c  Honey
    1/3 c  Cooking oil
           -salt
  1 1/3 c  Lukewarm water
      3 c  Flour (mix white & whole
           -wheat)
 
  In a very large mixing bowl, add water and yeast. Dissolve yeast. Add honey
  and oil.  Stir well.  Add flour, one cup at a time until dissolved, then
  add rest to make a bread dough consistency. Take dough from bowl and on
  floured surface, knead for about five minutes. Roll into ball and in grated
  bowl put into a warm oven for an hour to rise. After an hour, grease a
  cookie sheet and flatted dough evenly all over, make edges come up on
  sides.  Turn oven to 350F, place dough on cookie sheet in oven for 15
  minutes.  Take out, add toppings and sauce, then cook for 20 more minutes
  at 370-375F. Watch closely. If cheese browns too fast, cook longer at a
  lower temperature. Makes: 1 From: Pat Stockett Date: 05-11-95
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mrs. Sugar's Pizza Dough
 Categories: Maindish, Yeastbreads, Pizza
      Yield: 1 Servings
 
    1/2 pk Dry yeast soaked in 1/4 cup
           -water
    2/3 c  Warm water
      2 c  Sifted flour
    3/4 ts Salt
           -sauce
    1/4 c  Olive oil
      3    Garlic cloves, chopped
      2 c  Italian plum tomatoes
    1/2 ts Basil
      1 ts Salt
      1 ts Pepper
      2 tb Parsley
      6 oz Tomato paste
 
  Soak the yeast in water.  Make a pile of the flour, put a hole in the
  middle (on the counter), sprinkle on a little salt, and gradually add in
  warm water until you have a stiff dough.
  
  Knead mixture until smooth, elastic and satiny. Cover, let rise TWO hours.
  
  Pizza Sauce (Barbara Zack) This is a sauce I came up with that works very
  well for our tastes. Heat oil. Add garlic and cook slightly. Add tomatoes,
  basil, salt, pepper, parsley, and tomato paste. Cook about 15 minutes until
  thickened.  Spread on oiled pizza dough.
  
  From: Charles Moody                   Date: 06-16-95
 
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