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Pizza Dough

Sprinkle 1 Tablespoon (granulated or crumbled) yeast into 1/4 cup
of water at 110 degrees F. Let this rest for 2 minutes before
stirring. In a large bowl, combine 4 cups of flour, 2 teaspoons
of salt and the yeast-water mixture. Add another 1.25 cups of water
(110 degrees F) and 0.25 cups olive oil. Mix and knead for 10
minutes total, then let rise to double it's original size.

I usually get 6 eight-inch pizzas out of a batch of dough (they
fit my peel really nicely). I've often substituted 1 cup of
whole-wheat flour in the recipe in place of one cup of white flour,
although it turns out to be a tougher crust. (It's good - trust
me) I also frequently add about a Tablespoon of cracked black pepper
to the dough. It complements the spicy sauces I like.

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