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Pizza Dough

1 envelope dry yeast (I like Fleishmann's Rapid Rise)
1/4 teaspoon sugar
3/4 cup lukewarm water

Stir yeast and sugar into water, let sit for 8 minutes or so. It
should become slightly foamy with a familiart "yeast" odor. No
foam after 6 or so minutes and the yeast was bad or your water
wrong temperature. I haven't had a yeast problem yet.

In a bowl (or food processor) mix

1 3/4 cups unbleached all-purpose flour or bread flour 1/2 teaspoon
salt

Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10-20 seconds. By hand, just jump in
and mix away. If you've never done dough before, it gets a little
sticky.

If the dough is a little dry (ie: flour left on sides of bowl and
you absolutely can't get it mixed) add 1/2 teaspoon water and try
until you get it. If measured right, you shouldn't need any
additional water.

On a floured surface pick up dough and throw it down HARD 8-10
times (really, you can't hurt it, think of your boss...) Continue
kneading for 2 minutes or so. if dough is a little sticky, dust
your finger and counter with flour, but as little as possible).

That it. Either rolls out by hand for an 11" pizza (14" thin or
7" thick).

Bake at 500F in pre-heated oven for 8-12 minutes, the edges will
turn nice golden brown when done. Dough will be firm and cripy,
not soggy and soft like many other doughs.

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