James Shepherd

A recipe I was given by an American, this is a great dough to out do any of your Pizza Hut or Pizzaland poor attempts. As it's origins suggest, the pizza is deep pan, rather than Italian and thin.



Makes 2

2 1/2 cups	Plain Flour
1 pack	Dried Yeast
1 tbsp	Caster Sugar
1 tsp	Salt
2 tbsp	Olive Oil
	Pizza Sauce
	Cheese
	Toppings

1. Put flour, yeast, sugar, salt in a large bowl and mix well.
   
2. Add 1 cup of luke warm water and oil.
   
3. Stir and add more flour, until it is one big clump of dough.
   
4. Kneed dough until it is of ear lobe consistency and not sticky.
   
5. Oil the sides of a large bowl and put dough in, oil top of dough, and put in a warm place. Let rise until doubles in size, approx. 1 hour.
   
6. Preheat oven to 230C, for best results use a pizza stone preheated in the oven.
   
7. Toss or roll out the dough. Put corn meal on wooden paddle to stop pizza from sticking, then put dough on paddle. Shake to make sure slides
   
8. Regularly shake pizza while building it to make sure it still slides. Slide pizza onto hot stone in oven.
   
9. Take pizza out when cheese is bubbly and specks of brown are appearing.