Dissolve the yeast and sugar in the warm water. Allow to sit for 8-10 minutes (builds a good froth, so make sure this is in a 2 cup or larger container, glass is best as it holds the heat nicely) While yeast water is brewing, place the flour and salt in either a mixing bowl of a mixer with a dough hook or the bowl of a bread machine set on manual (no bake cycle): When water is ready, add to flour, along with the olive oil. Mix thoroughly for about 4-6 minutes, being ready to add flour or water if neccessary (flour can vary from brand to brand) to make a smooth, springy dough. Dough should only be slightly sticky to the firm touch. Remove dough from bowl and place in an airtight bag. Do not seal bag, but leave open in a nearly closed drape (that is, not wide open, but enough to allow gasses from yeast to escape). Set in a warm place for at lest one hour and fifteen minutes. This is the crucial part. Most people dont allow the dough to properly rise, resulting in a tough, unpleasant dough. Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner crust. Permeate crust with fork in a similar fashion to the way used to keep pie crusts from bubbling. Cover with plastic wrap and allow to rise an additional 15-20 minutes. Briefly repeat permeation with fork, though not as thoroughly. Prepare toppings and sauses as desired. Cook pizza at 475 until crusts turns golden brown on edges and cheese is browned and bubbling (presuming your has cheese on it). From: firstname.lastname@example.org (dan) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : rec.food.cooking
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|Serving Size: 1 Serving (696g)|
|Recipe Makes: 1|
|Calories from Fat: 77 (4%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 19.1mg||1 %|
|Potassium 701.8mg||18 %|
|Total Carbohydrate 423.5g||125 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 408.1g|
|Protein 53.4g||76 %|
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Calories per serving: 2014
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