Sam C. wrote in having trouble with his pizza dough. Here's the recipe I
use. Now I risk not being called a "bread baker" by posting this recipe.
It's quick and easy... no kneading. Here it is:
Quick Pizza Crust
1 pkg. active dry yeast
1 c. warm water (105 - 115 F)
2 1/2 c. all purpose flour
2 T vegetable oil (you could use olive)
1 tsp. sugar
1 tsp. salt
Dissolve yeast in warm water in a 2 1/2 quart bowl. Stir in remaining
ingredients; beat vigourously 20 strokes. Let rest 5 minutes. Shape, top,
and bake. Yield:2 crusts
I put each 1/2 on a pampered chef round stone and roll it out with their
dough roller. (I' m not a dealer.... can't even remember the name of the
roller) I do oil the roller and slightly oil the stone first. Then I put
the toppings on and bake at 400 F. I've never had a problem with tearing
or the typical "shrinking back" of the dough. I roll the dough out from
the center to the edges. Hope this helps, Sam! Cheryl