Instructions: Check this out at the web-site for illustrated directions for making pizza at: http://cookinglight.com/special/hlcc.asp

How to Make Lots of Dough

For the best pizza youll ever taste, make your own.

If all you know about procuring pizza is dialing a phone number, its time you learned to think, and cook, outside the box.

With a few straightforward techniques, your kitchen can become your favorite pizzeria. For this second installment in our year-long Cooking Class 2000 series, all you need are the simplest of ingredients: flour, water, yeast, and salt, and your favorite toppings.

Making pizza is really all about making dough, so thats where youll start. Think of it as brains and brawn. Once you combine the ingredients-the headwork-its time to apply the muscle. Bakers call it kneading. Its hardly brute strength, although it can be a nice way to work out some of the days stress. Once thats done, relax for an hour or so while the dough rises.

Then its playtime. Shape the dough in the general direction of a pizza. Yes, you really can spin the dough in the air, but you can also just pat it out by hand or roll it with a pin. Add the toppings, pop it into the oven, and try not to anticipate the taste of that first bite too much. And when the pizza is ready, dont pounce on it right away. Remember, the object is mouth feel, not mouth burn.

Just throw away the delivery guys phone number-you wont be needing it anymore.

Shortcut: You can use a food processor or stand-up mixer with the kneading attachment to mix the dough-but theres no substitute for kneading by hand.

Make-ahead tip: You can actually mix your dough in the morning before work, put it in a reclosable bag and place in the refrigerator, where it should rise slowly. Let it come to room temperature, shape, and bake. Or, you can make the dough, let it rise, and freeze it, tightly wrapped. Allow it to thaw completely before you shape.

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