Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------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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