In response to Camille's request in New York for pizza crust recipe, I am sending mine. I followed this recipe for years with excellent results until I started using the ones in the refrigerator section at the grocery store. Since, I usually didn't want to make 4 at a time, I would half this recipe satisfactorily.

Pizza Crust

2 packets of dried yeast, or 2 cakes compressed yeast
2 cups warm water
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon salt
5 cups flour

Dissolve yeast in water. Add oil, sugar, salt, and about 4 cups flour. Sprinkle rest of flour onto board. turn dough onto board and knead until dough no longer sticks to surface. Purt into oiled blowl, turn so entrie surface is oiled. cover with a towel and let rise in warm place until doubled in bulk. Punch down. Work into 4 balls about the size of small grapefruit. Let stand 10-15 min. Pat and stretch dough into oiled pizza pans. One can use baking sheets, patting into 11 to 12 inch circles and turning up edges for rim of about an inch. Rub with olive oil and spread with sauce, topping of your choice. Bake at 450 deg. about 15 minutes or until crust in brown and filling is bubbly hot. Makes 4 ten inch pizzas.

As I have stated in earlier recipe contributions, I make yeast bread on a weekly basis and always use the dough cycle of my breadmachine, let it rise, and bake in conventional oven.

Since my breadmachine makes the 1 1/2 loaf size, I would find it necessary to half this recipe. I see no reason why this would not work using this method. I would change the recipe procedure by pouring the warm water in the machine, adding the oil, then the dry ingredients, followed by adding the yeast last.

Program to DOUGH CYCLE. When it finishes, I would punch it down and continue by letting it stand 10-15 min. and continue with the original recipe.
Marvis in Texas

http://www.nancyskitchen