I am not opening a resteraunt, this is for personal use only. So far, the best I have have had is in Mission Beach, San Diego. A place called Fat Boys pizza. Palmeros pizza ranks second , third is Godfathers. Perhaps it is a certain kind of cheese that makes a difference also.|||1 package of active yeast 2 teaspoons sugar 1 cup warm water (110 degrees F) 1/4 cup lard 3 to 4 cups flour 2 teaspoons salt Olive oil In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. Yield: dough for 2 (12-inch) pizzas **************************************鈥?br> Ingredients needed: 1 package active dry yeast 1 cup warm water (110潞F) 2 1/2 to 3 cups flour plus more if necessary 1 1/2 teaspoons salt 1 1/2 tablespoons extra virgin olive oil In a large bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500潞F and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions (for two 12-inch pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately. Yield: 2 12-inch pizzas, serving 4 to 6. Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475潞F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately. **************************************鈥?br> CHICAGO STYLE DEEP DISH PIZZA DOUGH Ingredients needed: 1 1/2 cups warm water (about 110 degrees F) 1 (1/4-ounce) packages active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour 1/2 cup semolina flour 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl 1 teaspoon salt In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Divide into 2 equal portions and use as directed. Yield: 2 (12-inch) deep dish pizza crusts|||http://www.jannekes.eu/pizza/pizzadough.鈥?/a> Is with herbs: delicious|||NO-NONSENSE PIZZA DOUGH RECIPE 4 cups bread or all purpose flour (white) 1 1/4 cups lukewarm water 1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast 2 tablespoons olive oil (any good brand), but extra virgin is best 1 teaspoon salt 1 teaspoon sugar, or 1 teaspoon honey 1/4 cup milk or 1/4 cup water Preheat oven 450掳F. I prefer using milk for the liquid in this recipe. It adds flavor to your dough. But if you don't have it, use water. Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside. Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof). Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands. Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball. Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it. Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan with yellow cornmeal or Farina. If you don't have these on hand you can use flour or simply grease the pan with olive oil using a paper towel. Top with your favorite spaghetti sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese. Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions. Bake for about 12-14 mins, but watch it! When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.|||Cornmeal Pizza Crust Ingredients: 1 cup warm water 1/4 teaspoon salt -- optional 2 1/2 cups all-purpose flour -- divided 1 cup cornmeal -- plus 1 tablespoon cornmeal -- divided 2 tablespoons sugar or honey 2 teaspoons active dry yeast Directions: Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner's manual. Program basic dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes. Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan. Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings This recipe for Cornmeal Pizza Crust serves/makes 1 crust

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