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[Robert Walton <waltonrp AT gmail.com>]

One of the nice things about cold winter days is that they make a
great time to stay inside and cook.

I made pizza today and I think I've come to the best crust I've made.
I always get the toppings right, but not always the crust. I'm finding
that the dough needs to be just as sticky as I can handle it.

Now I need to find a pizza stone that will fit on the floor of the
cook stove oven. Do you think that unglazed tile would have nasties in
it?

Pizza dough for 16 inch crust

1 1/3 cup warm water
1 tsp yeast
3 cups flour
1 ½ tsp sugar
1 tsp salt
4 tablespoon olive oil

Mix dry ingredients well, add water to make a soft dough. Let rest 10
minutes, knead well using just enough flour to keep it from sticking.
Oil a bowl and add the dough. Cover and set aside in a cool place or
refrigerator overnight or at least all day. Take out about two hours
before you make your pizza, set in a warm place and let rise.

Make a 5 inch disk out of the dough and form into a crust. Top and
bake in a hot oven, hotter the better.

If you cut the recipe to 2 cups of flour, it will make a 12 inch pizza.

I'm going to try making up a few of these and freezing the dough like
I used to buy in an Italian store in Florida. That way I can take it
out the day before and have a fresh crust.

I'm baking some English Muffin bread for toasting, it's ready to do in
the oven now.

Rob - Va