----- For Meal-Master v7.0+ - generated by ReciPants v1.2 at Hyphen!
      Title: Sean's Pizza Dough
 Categories: Bread and rolls, Yeast
      Yield: 2 12-14 inch pizzas worth of dough

      1 c  warm water
      1 ea packet of active dry yeast
      1 ts sugar
      1 tb olive oil
    1/2 ts salt
      3 c  flour

1) Mix water, yeast, sugar and oil. 
2) Stir in salt and one cup of flour.
3) Begin kneading with dough hook attachment of a stand mixer. 
4) Continue adding flour 1/2 cup at a time (usually about 2 1/2 to 3 cups total) until the dough comes together as a slightly sticky dough.  Continue kneading for 10 minutes. 
5) Take a small gob of dough, roll it into a ball and gradually stretch it.  If the center forms a thin, transluscent membrane without tearing the dough has been kneaded enough.  If not, continue kneading ... you will not over-knead the dough.  
6) Transfer dough to lightly oiled bowl, cover with a towl and let rise on the counter until it doubles (about 1/2 hour).
7) Ready to use for pizza, stromboli, calzones, etc.  
8) Note: We think this is most delicious made with 1/2 cup of whole wheat pastry flour (all purpose flour for the rest of the flour needed.) 
9)  

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