Recipe - Pizza Dough - For Chicago Style Bread Pizza

4 cup Unbleached white flour OR a
mixture of white and whole
wheat flour
One fourth cup Gluten flour
One half teaspoon Salt
One half teaspoon Ground black pepper
One fourth cup Oil
1 pack Yeast or 1 tablespoon bulk
dry yeast
1 One fourth cup Warm water

Mix the seasonings and oil with the warm water. Add the flours and knead
until as smooth dough results. Allow to rise for 30 minutes or longer to
relax before spreading in a large Chicago style pan or 2 flat pizza pans.
Be sure to use the black pepper as it adds to the flavor. For Pesto crust,
add 24 tablespoons of pesto with the oil This makes a good dough in a
bread machine on the dough setting. Drizzle or brush a light coating of
olive oil over the crust. Add the tomato sauce and toppings. Bake until
just beginning to brown, and then add the cheese(s). This will tend to make
a less drippy sauce.
Posted to MCRecipe Digest V1 #932 by "Ken and Mary Ann Vaugnan"
kvaughan@ptialaska.net on Nov 29, 1997