Instructions: (It sounds like thats what most of us have)

Place all ingredients in machine, program for knead & first rise, dough, or manual, and press Start. Remove the dough from the machine and let it rest 10 minutes at room temperature.

Baking instructions: If you have a pizza stone or tiles, place them on the middle rack of the oven. Preheat oven to 450. Sprinkle a wooden pizza paddle or a heavy-duty cookie sheet with cornmeal. Divide dough in 2 pieces. Use your hads or a floured rolling pin to form 1 piece into a flat 10- to 12-inch disk. Add the toppings of your choice, and either slide the pizza onto the hot stone/tiles or slide the cookie sheet into the oven.

Bake 12-15 minutes, depending how thick you made the crust, or until pizza is cooked all the way through. (test the center with the point of a sharp knife.)

TIP: chilled pizza dough is easier to work with - oil large bowl, place dough in bowl after finished in machine. Cover tightly with plastic wrap and refrigerate from 2 hrs-overnight. Punch dough down & proceed as above.

Variation: add 1 tsp. of a dried herb, e.g. oregano, thyme, basil with the ingredients.

The cookbook has a page full of unusual flavor combinations, including roquefort, bacon & red onions; potatoes, dijon and swiss cheese; tuna, capers, lemon juice, black olives & anchovies. Use your imagination, or pick up a copy of the book! (Note: I find the cookbooks layout difficult to read. Thankfully the recipes are worth the extra effort!)

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