Pizza Dough

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Pizza Dough
Categories: Polkadot, Faylen, Breads
Yield: 16 Servings

1/4 c Warm water
1 pk Yeast
4 1/4 c Sifted flour
1 ts Salt
1 ts Sugar
1 1/4 c Lukewarm water
2 tb Olive oil

Pour warm water into a large bowl, sprinkle in yeast and stir to
dissolve. Mix in 2 cups of the flour, the salt and the sugar. Add
lukewarm water and oil and beat until smooth. Mix in remaining flour
and knead on a lightly floured board until elastic. Shape into a
ball, turn into a greased bowl and turn over greased side up. Let
rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Divide Dough in half; freeze half in an airtight container or plastic
bag if you're making only one pizza. Form dough into a ball and let
rest 5 minutes. Roll out into a disk. Add desired toppings and bake
pizza at 425 degrees for 15 minutes.

Recipe By:The Doubleday Cookbook
Serving Size: 16
Preparation Time: 0:00

Use a baking stone for pizza and use it for freeform loaves of bread.
Too bad you got the circle instead of the tiles in a tray, but it'll
work the same way. What you want to do is preheat it in the oven at
about 500 degrees for an hour, then lower the oven temperature to the
correct one for cooking right before putting the stuff in. What it
does is retain a good deal of heat, making things cook nice and
crusty on the outside and moist and chewy on the inside. It's
perfect for pizza dough because it means you have a crust that
doesn't flop over or get saturated with the sauce, but is still moist
and bready on the inside. Even better than your favorite pizza place.
Let me see if I can pull up the dough recipe.

Also remember to use no more than 1/2 cup tomato sauce. It doesn't
look like enough, but it's just right. Some people like to put the
cheese on first, or the cheese on between the sauce and the toppings,
but I like to put the cheese on last so it's gooey all over
everything!

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by FAYLEN on 12-30-95

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