*  Exported from  MasterCook  *

                         TRADITIONAL PIZZA DOUGH

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pizza                            Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----NORMA WRENN NPXR56B-----
   2 3/4   c            Bread flour
   1       t            Salt
   1       t            Active dried yeast
   1       t            Sugar
     3/4   c            Warm water (about)
   1       tb           Olive oil

  In a small bowl, combine yeast, sugar and 1/4 cup
  water; leave until frothy.  Add yeast liquid to flour
  with remaining water and oil. Mix to a soft dough;
  knead on a floured surface 10 minutes until smooth.
   Place in a greased bowl; cover with plastic wrap. Let
  rise in a warm place 45 minutes or until doubled in
  size. Punch down dough and knead briefly. Oil an
  12-inch pizza pan. Place dough in center of pan; press
  out to edges with you knuckles.  Pinch up edges to
  make a rim. Use as directed in recipe. VARIATIONS: If
  perferred, bake in a 14" x 10" jellyroll pan, or as 4
  individual pizzas. Herb or Nut Pizza Dough: Knead 2
  tablespoons chopped fresh herbs (or 1 tablespoon dried
  herbs) into the dough. If prefered, knead 1 ounce
  chopped walnuts into the dough. Whole-Wheat Pizza
  Dough: Use 2-1/4 cups whole-wheat flour and 1/4 cup
  wheat germ. Add extra water as required to form a soft
  dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread
  flour and 1/3 cup cornmeal. Source: The Pizza & Pasta
  Cookbook, Contributing authors:   Sarah Bush and
  Lesley Mackley with more than 500 color illustrations
 


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