|2 cups||To 2 1/2 C unsifted all purpose flour|
|1 pack||Rapid-rising dry yeast|
|⅔ cup||Very warm water (120' to 130-F)|
|1 tablespoon||Olive oil|
1. In large bowl, combine 2 C flour, the yeast, and salt. In 1-C measuring cup, combine water, oil, and honey; stir into flour mixture until soft dough forms.
2. Turn dough out onto floured surface. Knead dough, adding some of remaining flour, if necessary, until dough is very elastic-10 to 15 minutes (dough should be soft, do not add too much flour).
3. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place, away from drafts, until double in size-30 to 45 minutes. Shape and bake following specific pizza recipes.
DOUGH VARIATIONS Whole Wheat: Prepare dough as above but reduce all-purpose flour to 1 C and add 1 C whole-wheat flour.
Cornmeal: Prepare dough as above but reduce all-purpose flour to 1½ C and add ½ C cornmeal.
Parmesan: Prepare dough as above but add ¼ C grated Parmesan cheese. Semolina: Prepare dough as above but reduce flour to 1 ½ C and add ½ C semolina flour to the dough.
Using Active Dry Yeast: Replace 1 pk rapid-rising dry yeast with 1 pk active dry yeast. In large bowl, sprinkle yeast over warm water (11O' to 115'F) and let sit 5 minutes. Add remaining ingredients, knead, and set aside as above. Rising time should change from 30 minutes to 50 to 60 minutes or until double in size.
Overnight: Prepare dough as above, but do not allow to rise. Loosely wrap and refrigerate dough immediately. Next day, unwrap dough and cover with clean cloth. Let warm to room temperature and shape following recipe directions. This method is best using active dry yeast rather than the rapid-rising variety.
MAKES ONE 14-INCH OR TWO 9-INCH ROUND PIZZAS Country Living/October/90 Scanned & fixed by DP & GG