Pizza Dough  From: (Jeffrey V. Butera) Date: Mon, 15 Nov 1993
23:41:47 GMT The following produces a rather crispy dough (see
notes at bottom!):  1 envelope dry yeast (I like Fleishmann's
Rapid Rise(tm)) 1/4 teaspoon sugar 3/4 cup lukewarm water (75-80
degrees F.  Too hot and you'll         kil  the yeast, too cold
and the yeast won't activate.         If anything, err towards
the cooler side - the slower         it rises, the better...)
Stir yeast and sugar into water, let sit for 8 minutes or so. It
should become slightly foamy with a familiart "yeast" odor.
water wrong temperature.  I haven't had a yeast problem yet.  In
a bowl (or food processor) mix   1 3/4 cups unbleached all-
purpose flour or bread flour 1/2 teaspoon salt  Add the yeast
mixture.  If using food processor, continue running until dough
forms a ball, 10-20 seconds.  By hand, just jump in and mix
away.  If you've never done dough before, it gets a little
sticky.  If the dough is a little dry (ie: flour left on sides
of bowl and you absolutely can't get it mixed)