Title: Nola pizzas
 Categories: E., Breads, Italian
      Yield: 4 Servings
 
           Basic Dough
      1    Tablespoon yeast
      1    Cup warm water (110 degrees)
    1/4    Cup olive oil
      3    -to 4 cups flour
      2    Teaspoons salt
 
  In a electric mixing bowl, whisk the yeast, water and oil 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 into four ounce
  portions. Roll the dough into balls, cover and let the dough rest for
  15-20 minutes. The dough is ready to be shaped into four individual
  pizzas. Press the dough out for two pizzas.
  
  Yield: 4 pizza doughs