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Print this Recipe    Dough 33

Pizza Dough
(makes 2 8-to-10-inch crusts)

3/4 cup warm water
1 Tablespoon yeast
1 Tablespoon sugar or honey
1 teaspoon salt
2 Tablespoons olive oil
1/2 Tablespoon dried basil
3 cups unbleached flour

Proof the yeast in the water with the sugar.

After the yeast becomes foamy, stir in the salt, olive oil, and
basil. If you like, add other herbs or seasonings at this point.
Oregano, roasted garlic, grated parmesan/oregano/asaigo, sun dried
tomatoes, etc.

Stir in the flour 1/2 cup at a time. When the dough begins to form
a ball, turn out onto a lightly floured surface. Knead, adding
flour as necessary, until the dough is sleek and tacky, but not
sticky, about 10 minutes. Form into a ball, and place in an oiled,
greased bowl. Turn to coat. Cover with a towel or plastic wrap,
and allow to rise in a warm place until doubled, about 1 hour.
Punch down the dough and allow it to rest 10 minutes. Divide into
two, and roll out into crusts. Allow to rest 15 minutes. Top, and
bake your pizzas in a preheated 400 degree oven for 20 minutes.
Works great on a baking stone.

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