* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Pizza Dough
 Categories: New Pizza Dough
      Yield: 1 Servings
 
 
    2 1/2 ts (1 envelope) dry yeast
      1/2 ts sugar
      3/4 c  lukewarm water
        2 c  all-purpose flour
        1 ts salt
        3 TB olive oil
  
  Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a
  bowl and let proof for 10 minutes. Mixture should look frothy. Add
  remaining flour, salt and olive oil and mix well. Turn out onto a
  lightly floured work surface and knead for 8-10 minutes or until
  dough is elastic and smooth. Alternately you can do this with the
  dough hook in a heavy duty mixer. Dough should feel moist and tender.
  If it's too stiff, add a bit more water.
  
  Place dough in an oiled bowl and turn to coat it evenly. Cover and
  let rise in a warm spot in kitchen (at least 75 degrees) for 1-2
  hours.
  
  Yield: 1 large rectangular pizza
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dough for Regular Crust Pizza
 Categories: Breadmaker
      Yield: 2 Pies
 
      4 c  All-Purpose Flour
      1    Cake Yeast
  1 1/3 c  Warm Water
      2 tb Olive Oil
      1 ts Salt
      1 ts Parmesan, Grated
           Cornmeal
 
  Preheat the oven to 400 degrees. Place the pizza baking stone(s) or
  tile(s) in the oven to be heated. Dissolve the yeast in the warm (85
  degrees F) water. Let stand without stirring until the mixture foams
  (8-10 minutes). Combine the flour and salt in a bowl. Add the olive
  oil and yeast mixture. Stir well. Add the grated Parmesan. Stir well.
  Cover the bowl with a cloth. Let the dough rest about 10 minutes.
  Turn out onto a well floured board and knead until smooth (about 10
  minutes). Place the dough in a greased bowl. Cover and let rise until
  doubled (about 2 hours). Punch down. Turn out onto a floured board.
  Divide the dough into equal portions. Roll each portion of the dough
  to a thickness of 1/4 ". Oil the (14") pizza pans. Sprinkle some
  cornmeal on each. Form the pies in the pans, pinching the edges up a
  little to hold the filling. Brush the dough liberally with olive oil.
  Spread the sauce(s), seasoning(s) and topping(s) over the dough
  leaving the outer 1/2" bare. Let the pies rest about 10 minutes.
  Remove the pies from the pans and, using a pizza paddle, place on the
  baking stone(s). Bake until the edges are light brown and the cheese
  is bubbly. Serve.
 
MMMMM
 
... Sincerely yours Gigi
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