MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Traditional Pizza Dough
Categories: Pizza, Dough
Yield: 1 Crust

1 1/2 ts Active dry yeast
3/4 c Water; warm
2 1/2 c All-purpose flour
1 ts Salt
1 pn Natural sugar
1 tb Olive oil;
- plus more for the bowl

This basic dough recipe can be enhanced by the addition of a small
amount of fresh or dried herbs. You also can replace up to half of
the flour with whole-wheat flour, if you like. I like to use a food
processor to make the dough, but you can make it by hand, if you wish.

Place the yeast in a small bowl. Add 1/4 cup water and stir to
dissolve. Set aside for 5 to 10 minutes.

Food Processor Method:

Combine the flour, salt, and sugar, pulsing to blend. With the machine
running, add the yeast mixture through the feed tube, along with the
olive oil and as much of the remaining 1/2 cup water as necessary to
make the dough hold together.

Hand Method:

Combine the flour, salt, and sugar in a large bowl. Stir in the yeast
mixture, olive oil, and remaining 1/2 cup water until combined.

Turn the dough out onto a lightly floured work surface and knead until
smooth and elastic, about 3 minutes. Transfer to a large oiled bowl.
Spread a small amount of oil on top of the dough, cover with plastic
wrap, and set side in a warm place to rise until doubled in bulk,
about 1 hour.

Use immediately or store, tightly wrapped in plastic, for up to 8
hours in the refrigerator or up to 4 weeks in the freezer.

Recipe by Vegan Planet by Robin Robertson

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