Title: Cooking live pizza dough
 Categories: Cooking, Live
      Yield: 1 Servings
 
      1    1/4 ounce pa (2 1/2
           -teaspoons) active dry yeast
    1/2 ts Sugar
      2 tb Olive oil
      2    1/4 cups unbleached
           -all-purpose flour, (up to
           -2)
    1/2 ts Salt
 
  In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm
  water for 10 minutes, or until it is foamy. Stir in an additional 1/3
  cup lukewarm water, oil, 2 cups flour, and salt and blend mixture
  until it forms a dough. Knead the dough on a floure d surface,
  incorporating as much of the remaining 1/4 cup flour as necessary to
  prevent the dough from sticking, for 5 to 10 minutes, or until it is
  smooth and elastic.
  
  Alternatively, the dough may be made in a food processor. Proof the
  yeast as described above and in a food processor combine it with the
  remaining ingredients. Process the mixture until it forms a ball,
  adding more water, 1 teaspoon at a time, if it is t oo dry, or more
  flour, 1 tablespoon at a time, if it is too wet, and knead the dough
  by processing it for 15 seconds.
  
  Put the dough, prepared by either method, in an oiled bowl and turn
  it to coat it with the oil. Let the dough rise, covered with plastic
  wrap, in a warm place for 1 hour, or until it is double in bulk, and
  punch it down. The dough is now ready to be form ed into pizzas.
  
  Yield: Makes enough dough for one 14-inch pizza or four 7-inch pizzas
  
  Recipe