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Title: Basic Garlic Thin Crust Pizza Dough
Yield: 1 Serving

Ingredients

      1 ts Active dry yeast
      2 c  Bread flour
    1/4 ts Salt
      3    Cloves fresh garlic --
           Minced or pressed
    2/3 c  Lukewarm water, plus 1
           -Tablespoon

Instructions

[The original author's general directions for pizza dough-making are
quite lengthy and explicit; I include here only a portion of the
general

directions for bread machines and for making dough by hand. Her
directions

are more detailed, and include specific instructions for using dough
makers, food processors, and heavy-duty mixers with dough hooks. I
highly recommend the cookbook for any pizza-lover!]

If using a abm, add the ingredients in the order specified for your
particular machine. If your machine has a double kneading cycle,
remove the dough after an hour of rising and turn off your machine;
allowing the dough to knead a second time causes bubbles which are
difficult to roll.

If making by hand, proof the yeast in 1/4 to 1/3 of the water with a
pinch of sugar. Then add the remaining liquid ingredients, mix well,
then add the dry ingredients and stir until you can no longer work
the dough with a spoon. Turn the dough out onto a well-floured
counter, knead for 5 to 10 minutes, and allow to rise covered in a
warm place for 50 to 60 minutes.

or a thin-crust pizza, roll the dough out 1/8 inch thick; slightly
thicker at the edges. Turn the edges up slightly to prevent run-off
in the oven, and place toppings no closer than 1/4 inch to the edge
of the dough, preferably no closer than 1/2 inch.

Recipe By : Donna Rathmell German in "The Best Pizza is made at
home"

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Per serving (excluding unknown items): 1025 Calories; 5g Fat (5% calories
from fat); 37g Protein; 203g Carbohydrate; 0mg Cholesterol; 544mg Sodium

Preparation Time: 0:00

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