Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts
To get really crisp crusts, use a pizza stone: place it in the upper third
of the oven and preheat to 500oF for at least 30 minutes before baking.
The Italian Tomato Sauce makes a great base
for your favourite toppings.
Makes 1 14" pizza dough
Combine all ingredients (by hand, in a food processor or in a bread machine
on manual setting). Knead thoroughly. Let rise about one hour in warm
draft-free place. The dough is very malleable... you can get good results
even if you use 50% faster yeast, or micro-rise it (see
Buttermilk Bread for details).
From the Dinner Co-op