pizza: I don't have a pizza ceramic cooker, so I'll be cooking it on an aluminum pan in an oven. What's your best recipe for making a great pizza dough? Mine always seems to come out really hard like a toast for some reason.|||This is the recipe I always use to make my pizza: PIZZA DOUGH 1 pkg yeast 1 1/4 c warm water 3 1/2 - 4 c flour 1/2 tsp salt Sprinkle yeast on warm water. Add 2 c flour and salt. Beat well. Knead until elastic and smooth. Butter or oil a bowl, shape the dough into a ball, drop into the bowl, turn over to coat the other side, cover the bowl and let rise for 30 minutes. Knead again to force out the air. Divide in half. Each half makes one 11" circle. Spray a round pizza pan. Add the dough and spread out with your fingers. You can also use those throw-away aluminum pie tins but use the one ball across 2-3 of the pie tins. Pat into place with your fingers. Place in a preheated 450 degree oven for 5 minutes while it's empty. This seals the dough so the filling doesn't make it soggy. Spread seasoned tomato sauce over the dough and add your toppings. Bake in the 450 degree oven for 20-25 minutes or until the cheese has melted and is golden. This recipe has always worked for me. Hope that helps.|||650g/1lb 5oz Italian 00 flour (strong white flour) 7g sachet of easy-blend yeast 2 tsp salt 25ml/1fl oz olive oil 50ml/2fl oz warm milk 325ml/11fl oz warm water this recipe works for me Preparation method 1.Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough. 2.Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1陆 hours, until doubled in size.|||For two big pizzas, I use 2 cups of water, one package of yeast (regular old yeast), enough white flour to make a dough ball (I know, I'm not good at measuring), dash of olive oil. Proof yeast in 2 cups water between 105-115 degrees. ( I have a thermometer). Add a dash of sugar. Wait 15 min. Add tbsp of olive oil.. mix. Add flour enough to turn onto counter and knead for about 5 min or so. Put in an oiled bowl and let rise approx. 1 hour in a warm spot. Punch it down, roll it out for your pans. Let rise for 30 min. on your pan before using. I also like to use kraft cheese slices cut into slices and making a "stuffed" crust pizza.|||try to find one that uses beer as replacment of yeast! my mum had the recipe from a great resturant which she knew the cook and that is how they do the greatest pizza in town|||My secret is Chef Boyardee Pizza Dough mix & then I add one cup flour & 1 cup water to the mix, makes it thicker so you dont have the 'toast' effect. :)|||i just want a recipe for one i seem not to be able to find one