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[Gene GeRue <genegerue AT ruralize.com>]

> Please share your recipe for the crust with the list!

I suspect I am undependable for recipes--much too casual about amounts.

Fill mixing bowl full of hot water. For just the two of us I grind 
one cup and a bit of wheat berries pretty fine. Dump the water from 
the bowl, dry, pour in some olive oil. In about a half cup of hot 
water I put some honey and stir it. Dump that in the bowl, add flour 
a bit at a time and mix into the water. When I figure the temperature 
of the water is down where it won't hurt the yeast I dump in probably 
one or two spoons of yeast; I just shake it out of the bottle. Add 
about a heaping tablespoon of wheat gluten. Keep adding flour until 
it gets too chunky and stops mixing well, then dump it onto the 
floured countertop. Normal kneading procedure until the dough feels 
right, then shape it into a ball. The bowl has been cleaned and again 
is full of hot water. Dump it out, dry, pour some olive oil in, swish 
it around. Toss the dough ball in, swish around in the oil, turn it 
over, swish again, cover the bowl with plastic wrap and put on the 
stone in the gas oven where the pilot light keeps things pretty warm. 
After the dough has risen I dump it back onto the floured counter and 
push it into the size I want. Sometimes I use a stone roller but 
usually I push it out with my hands. I roll the edges up with my 
hands to help keep the goodies from falling off. Put the skin on the 
pizza peel and slide onto the oven stone. Turn oven on to four 
hundred and set the timer for twelve minutes. The dough does a second 
rise until the temp rises enough to kill the yeast, then bakes.