Last night I tried something new. I used a dough recipe: 3 C flour, 3 tsp. yeast, 2 tsp. sugar, 1 1/2 tsp. salt. After mixing with water to desired consistency and letting rise for 1 hour out of Frig or 24 hours in frig. I sheeted my dough through my pasta machine. 5 or 6 passes maybe more if you want paper thin crust. It stretches real nice. I formed my crust to shape and pre-baked it at 450 deg. for 4 min. prior to brushing on the sauce. Yes, I docked the dough with a fork. Awesome za.
Paul
