TRADITIONAL PIZZA DOUGH

      Title: TRADITIONAL PIZZA DOUGH
  Categories: Pizza, Nw, Breads
       Yield: 1 Servings
  
 MMMMM--------------------NORMA WRENN NPXR56B-------------------------
   2 3/4 c  Bread flour
       1 ts Salt
       1 ts Active dried yeast
       1 ts 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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