MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Basic Pizza Dough
 Categories: Breads, Pizza
      Yield: 2 Crusts

           Basic Pizza Dough:
      1 c  Water; warm
      1    Pkg active dry yeast
  2 1/2 c  Unbleached all-purpose flour
      2 tb Olive oil
    1/2 ts Salt
           Basic Pizza Sauce:
      2 tb Olive oil
      1 c  Yellow onions; finely chopped
      2 cl Garlic; finely chopped
     56 oz Crushed Italian plum
           - tomatoes (2 cans); drained
      4 tb Tomato paste
      3 tb Fresh lemon juice
      1 ts Dried oregano
      1 ts Dried basil
      1 pn Ground allspice
           Salt & black pepper; to taste
      1 pn Red pepper flakes
      2 tb Italian parsley; chopped

  Basic Pizza Dough:

  Combine water and yeast in a large bowl. Add 1-1/2 cups of flour;
  mix well. Add oil, salt, and remaining flour. With your hands or a
  wooden spoon, work the ingredients together until dough holds its
  shape. Less flour may be needed, so add the last cup gradually.

  Place the dough on a lightly floured surface and knead with the
  heel of your hand for 5 minutes, until it is smooth and elastic. If
  the dough becomes sticky, sprinkle with flour while kneading.

  Remove the dough to a lightly oiled bowl. Cover with plastic wrap
  or a kitchen towel and let the dough rest for 1 hour in a warm
  place, until doubled in size.

  When dough has risen, place on a lightly floured surface, divide
  into two parts and roll into balls. Cover with towel; let rest for
  15 to 20 minutes. The dough can now be shaped, topped with
  ingredients and baked. Sprinkling corn meal on the pan helps keep
  the pizza from sticking.

  Yield: 2 Crusts (12")

  Basic Pizza Sauce:

  Heat oil in a medium-sized saucepan. Add onions and garlic; cook
  over low heat to wilt the vegetables.

  Add remaining ingredients, except the parsley. Stir well, cover and
  simmer over low heat for 15 minutes, stirring once. Remove cover,
  add parsley, and simmer an additional 15 minutes or until fairly
  thick, stirring occasionally. Remove from heat, cool, and
  refrigerate.

  Hint: Let the sauce cool somewhat before you put it on the dough.
  We got impatient once and ended up with soggy crust.

  Yield: 4 Cups (four 12" pizzas)

  Note: This sauce may be made ahead and frozen in 1-cup portions.

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