Recipe - Crispy Pizza Dough

1 Envelope dry yeast (I like
Fleishmann's Rapid
Rise(tm))
One fourth teaspoon Sugar
Three fourths cup Lukewarm water (7580
degrees F)
1 Three fourths cup Unbleached allpurpose flour
or bread flour
One half teaspoon Salt

From: jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera)

Date: Mon, 15 Nov 1993 23:41:47 GMT
The following produces a rather crispy dough (see notes at bottom!): Stir
yeast and sugar into water, let sit for 8 minutes or so. It should become
slightly foamy with a familiart "yeast" odor. No foam after 6 or so
minutes and the yeast was bad or your water wrong temperature. I haven't
had a yeast problem yet.

In a bowl (or food processor) mix flour and salt. Add the yeast mixture.
If using food processor, continue running until dough forms a ball, 1020
seconds. By hand, just jump in and mix away. If you've never done dough
before, it gets a little sticky.

If the dough is a little dry (ie: flour left on sides of bowl and you
absolutely can't get it mixed) add One half teaspoon water and try until you get
it. If measured right, you shouldn't need any additional water.

On a floured surface pick up dough and throw it down HARD 810 times
(really, you can't hurt it, think of your boss...) Continue kneading for 2
minutes or so. if dough is a little sticky, dust your finger and counter
with flour, but as little as possible).

That it. Either rolls out by hand for an 11" pizza (14" thin or 7" thick).

Bake at 500F in preheated oven for 812 minutes, the edges will turn nice
golden brown when done. Dough will be firm and cripy, not soggy and soft
like many other doughs.

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