Papa Fiasco's pizza dough. Here at Fiasco Farms, we make home made pizza every week. The toppings vary each time by our moods, and so does the dough! But the basic recipe is so simple, anyone can make this! The ingredients: 2-3 cups white flour 2 table spoons good olive oil 2 teaspoons salt (optional) 1 package yeast 1 cup warm water Optional (but recommended) ingredients: 1 or 2 tablespoon garlic powder (or diced fresh) 2-3 tablespoons fine oregano 2-3 tablespoons fine diced basil leaf Substitute 1 cup whole wheat flour for 1 cup white. 1 tablespoon hot crushed red pepper The instructions: Put the cup of warm water into a mixing bowl. Add the olive oil, yeast and salt. Measure out the 2 cups of flour and start adding to the liquid. Keep adding and mixing until you have a good dough. If you have a machine like a Mix Master, all the better. Let the machine do the work! Take the dough out of the bowl and place it onto a good heavy cutting board, table top, anything sturdy with enough room to knead it. Put a light coating of flour on the board first so the dough doesn't stick. Add flour while kneading the dough until it's firm, not too sticky, but not too hard or dry! This takes some practice, but don't be too picky. It will work! (If using a machine, it does the above kneading). When done kneading, place the dough ball into a heavy bowl and cover with a damp dish towel or other clean cloth. Give the bowl a light coating of olive oil first so you can get the dough out later. Then turn the dough over and make sure it's completely coated with the oil or it will dry out on the top. Let it rise for an hour or until doubled in size. The room should be at least 70 degrees for this. After it has risen, take it out of the bowl and back onto the board/table. Cover the area with a little bit of flour first so the dough doesn't stick. Cut the ball in half and place one half aside. One half will make a 12 to 14 inch pizza. Now roll it out with a rolling pin, beat it down and spin it in the air (if you can!), just get a nice round shape that's uniformly flat. Not too thin in the middle and a little thicker at the edges. Cover with your favorite sauce and toppings and into a 425 degree oven for 15 minutes. It will be the best pizza you ever tasted! This dough also makes a great calzone and bread sticks! Comments: We use a stone in our oven. They are available in many stores that carry quality cooking accessories. If you use a stone, heat the oven a good 20 minutes before you put the pizza in or the stone won't be up to temperature. We also use a large wooden paddle to put the pizza into the oven and take it out. Also available in good stores very reasonable and it makes working with the pizzas a lot simpler. To help get the pizza on and off the paddle, and out of the oven, coat the paddle and stone with little corn meal. It doesn't burn, adds flavor and helps the pizza slide across the surface. Toppings can be anything you're in the mood for. We like pepperoni, mushrooms, sliced onion, sliced olives, sun dried tomatoes, sliced ham and even broccoli. Just about anything! (yes, cheese and tomato sauce!). Try it, cook, eat, enjoy! Papa... © 2000 Fiasco Farms http://www.fiascofarms.com Any reproduction or distribution prohibited without prior authorization in writing.