Instructions: [The original authors general directions for pizza dough-making are quite lengthy and explicit; I include here only a portion of the general directions for bread machines and for making dough by hand.

Her directions are more detailed, and include specific instructions for using dough makers, food processors, and heavy-duty mixers with dough hooks. I highly recommend the cookbook for any pizza-lover!]

If using a bread machine, add the ingredients in the order specified for your particular machine. If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll.

If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of sugar. Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon. Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes.

For a thin-crust pizza, roll the dough out 1/8 inch thick; slightly thicker at the edges. Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than 1/4 inch to the edge of the dough, preferably no closer than 1/2 inch.

Serving Ideas : Form extra dough into breadsticks and bake alongside

NOTES : Donna Rathmell German sez: "For garlic lovers everywhere! Top with anything. I keep a jar of minced garlic in the refrigerator for this
dough, and use 2 heaping teaspoons."

Curtis sez: "This is one place where I agree that minced garlic jar works just fine, and I agree also with the 2 heaping teaspoons for
this recipe. I make a double recipe using one 2 1/4 teaspoon standard
packet of active dry yeast and doubling all other ingredients. The double recipe works great on the Dough setting of my 1-1/2 pound loaf
Hitachi bread machine."

SINGLE RECIPE MAKES ENOUGH DOUGH FOR ONE 16-INCH THIN CRUST PIZZA

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