I heard from Lynda today and she sent me this recipe to try out....
Pizza Dough
Ingredients
1 cup or 250 milliliters water (lukewarm water 36 to 40 degrees Centigrade)
4 teaspoons or 20 milliliters olive oil or cooking oil
3 cups or 750 milliliters bread flour
¾ tsp or 3.7 milliliters salt
½ tsp or 2.5 milliliters rosemary
1 teaspoon or 5 milliliters active dry yeast
Mix together the dry ingredients in a bowl. Mix together the oil and warm water, then add these liquids to the dry ingredients, stirring together into a soft and sticky dough. Transfer the dough to a floured board or counter. Knead until smooth and springy, incorporating more flour as needed to keep from sticking.
Place dough in an oiled bowl, cover with a cloth and place in a warm place to rise for about an hour. This amount of time rsising is highly variable and can be more or less depending on conditions. You can even allow it to rise overnight in the refrigerator and then plan to bring it out and let it come to room temperature the next day before you use it.
When dough has doubled punch it down and return it to a floured surface. Divide the dough into 2 balls to stretch it to fit your pans. The pizza pans need to be lightly oiled beforehand. I sometimes stretch the dough by hand shaping inside my pan, and sometime I roll it out with a rolling pin.
If at any point the dough is difficult to work, let it rest 5 minutes or so to relax itself.
Place dough on your pan.
When dough is set up in your pans or pan, then add sauce and toppings. Bake at a high temperature of 246 degrees C about 10-15 minutes until crust is brown and cheese is golden.
