Instructions:
Yield: 2 pizzas or 2 standard-sized loaves or 16 rolls

Stir together:
approx. 6 to 6-1/2 c. bread flour (all-purpose can be substituted if you wish) 3 T. granulated sugar 2 t. salt 1/4 t. ground ginger 2 T. gluten flour 1/4 to 1/2 c. powdered milk (do not use for pizza dough)

3 T. soft shortening (optional in standard bread and rolls; do not use for pizza)

Stir in:
4-1/2 to 6 t. granulated yeast (I use the instant stuff, but you can use the longer-rising yeast if you wish)

Add:
2-1/4 c. warm water (approx. 110-120 degrees - warm to the wrist)

FOR PIZZA:
I also add approximately 2-3 Tbsp. of good-quality olive oil, and often some Italian spices such as rosemary, basil, thyme, savory, etc.

If you are using a KitchenAid, knead for approximately 9 minutes by machine; otherwise, use your standard hand-kneading techniques. Place dough in a greased bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm, draft-free location (in the summer my hot garage serves as my "proofing oven") until it has doubled in bulk.

Punch down; let rise again until doubled. Punch down; divide dough into two equal portions.

FOR STANDARD BREAD:
Shape into loaves and place into greased loaf pans. Cover loosely with plastic wrap or tea towel. Place in a warm location until dough has risen approximately 1/4" to 1/2" above top of loaf pan.

Bake in preheated oven at 375 degrees Fahrenheit for approximately 25 minutes. Remove loaves from pans; place loaves (without pans) back into oven. Bake for approximately 5-15 minutes longer until loaves are golden-brown and sound hollow when tapped.

Remove loaves from oven; place on wire racks to cool thoroughly.

NOTE: I use the basic proportions in this recipe to make most of my breads, often substituting a portion of the bread flour with whole-wheat or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk for the warm water.

I often make sweet rolls, breakfast breads, white bread, wheat bread, and so forth with the basic proportions presented here.

FOR PIZZA:
Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle some cornmeal on the peel and put dough on peel before continuing; otherwise, place dough on baking sheet or pan. Prick dough all over gently - dont make holes through bottom or topping will drip through. Brush dough lightly with olive oil, making sure to brush around edges, as well. Put toppings on dough

(e.g., tomato paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and set aside until oven is preheated.

Bake in preheated oven at 450 degrees Fahrenheit until crust is lightly golden and cheese starts to bubble and melt. Remove from oven; cut into sections and serve immediately.

NOTE: I find that the use of a baking stone makes a nicely finished crust on the bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles, be sure that they are preheated thoroughly

(e.g., at least 15 minutes) prior to placing the pizza on the stone or tiles.

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