Pizza Dough Recipe

Mark sent a recipe for a pizza crust and an awesome description the other day. I plan to make pizza at some point this weekend - among other things. This is copied and pasted from a post on the web.

"This is from pp.274-275 of Ornish's Eat More, Weigh Less, Jean-Marc Fullsack' s recipe. PIZZA DOUGH
1 1/2 cups warm water
1 tablespoon active dry yeast
1 teaspoon honey
4 cups unbleached flour
1/2 teaspoon salt

In a large bowl, combine the water, yeast, honey, and 4 teaspoons of flour. Stir gently to combine. Cover the bowl with a damp towel and let stand for 30 minutes in a warm place until foamy. Add the remaining flour and salt, then knead for about 10 minutes, until the dough is well combined and smooth; add small amounts of additional flour if the dough is sticky.

Transfer the dough to a large bowl, cover with a damp towel, and let rise in a warm place for 45 minutes, or until doubled in volume. Punch the dough down and roll to fit into a 16-inch pizza pan.

When you've topped it with your favorite stuff, cook it in a preheated 450 degree oven for 15-20 minutes.

Here's my take on the recipe. I added herbs and garlic powder to the dough while kneading. I sort of stretched it to fit the pan by holding it in my hands and letting gravity pull down on it till it was almost big enough, then spread it on the pizza pan. I sprinkled more garlic and onion powder all over the dough, but especially on the edges. I also sprinkled it with a little bit of corn meal for texture. I put it in the oven while I finished chopping my veggies--about ten minutes?--so that it was not beginning to brown, but there was a definite hardness to the puffed up crust. This keeps the sauce from getting the dough soggy. "

Mark's personal tips:
He used parchment paper to line the pizza pan. He used soy pepperoni, onions, mushrooms and lots of onion and garlic. His came out like a pan pizza.

Thanks Mark. I'll be trying this soon.