MMMMM----- Recipe via Meal-Master (tm) v8.03
 
       Title: King Arthur Pizza
  Categories: Italian, Bread, Pizza, D/g
       Yield: 3 12 inch
 
       2 c  Warm water
       1 tb Sugar
       1 tb Active dry yeast
       1 tb Salt
   5 1/2 c  To 6 1/2 cups all purpose
            Flour
       2 tb Olive oil
         ds More olive oil for crust
 
   About 2 hours before needed:
 
   Dissolve in 2 cups warm water in this order:  1 tb each of sugar, dry
   yeast and salt.  Blend in with a large spoon 5 1/2 to 6 1/2 cups of
   flour. You can also add two tablespoons of olive oil for flavor.
 
   Turn out onto a floured surface and knead until smooth and springy.
   Clean and grease your large bowl, place the dough in it, cover and
   let rise until doubled in bulk (1 to 2 hours).
 
   Preheat oven to 450.
 
   Punch down dough, divide into 3 - 4 pieces.
 
   Roll out each piece on a floured surface, with a floured rolling pin
   into circles that fit into 12 inch pizza pans. (To roll, work from
   the center to the outside like pie dough.  Let the dough rest several
   times to relax it and make it more cooperative.  Turn it over from
   time to time and roll the reverse side.
 
   Brush on a bit of olive oil; spread pizza or spaghetti sauce lightly
   over the surface and add own toppings.  Sprinkle the top with grated
   cheese.
 
   Bake for 15 mins.
 
   Source: King Arthur Flour Bag
 
   Note: 1 TABLESPOON OF YEAST IS EQUAL TO THREE TEASPOONS OF YEAST IF
   YOU NEED TO CUT THE RECIPE DOWN SOME IN VOLUME.
 
   U/l only, to NCE by Burt Ford 5/98.
 
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