Hi Barb, I make my own pizza dough, also. I adapted from Apryl Anderson's recipe she gave for Italian Focaccia, and some ideas from magazines, and my own idea of adding Milled Flax Seed to the dough. It gets very, very good, and you can make it wheat or white. The note is to my daughter. And, remember, the measurements are not absolutes. They are maybe less, maybe more at times, because I don't measure when cooking. It really doesn't matter with this one, because less or more tastes good. With the yeast, it is exact, and with the water it is exact, though. :o) Lynn >From THE MANUAL: PIZZA DOUGH (Lindsey, This is what I use instead of the Focaccia. I changed it in the fall of 2006. Did you taste it, in the pizzas you took home? Oh, that's right! You weren't going straight home, so you couldn't have!!! Well, you're in for a treat! I now, sometimes, use CO-JACK Longhorn Cheese sliced for on the top, and sprinkle a little bit of Mozarella on it. Directly on the spread out dough, I shred, with my Microplane, some fresh Parmesan!!! I also changed the sauce. I now use Don Pepino's Pizza OR his spaghetti sauce. WOW! Is that good! My method changed also. Loveya! Mom) *In a large bowl place: 1/2 cup flour (or wheat flour) *Make a little well in the flour, and sprinkle: 1 pkt. active dry yeast (Make sure to check the expiration date.) ½ tsp. sugar ½ to 1 tsp. salt 1 tsp. Milled Flax Seed 1 cup lukewarm water (microwave cup of water 1 minute on high_it gets perfect everytime) *Stir it up like crazy until it is well mixed. Add: 3 T Canola Oil (or the olive oil) *Stir like crazy again. *Add: 2 cups more flour *Stir it into a dough ball, and pour out onto a floured, flat surface. *Knead, adding only a little bit more flour at a time, until it doesn't stick (icky-like) to your hands, and bounces back into shape, when poked with your finger. It takes about 6 to 8 minutes of constant kneading, but WORTH it <grin>. Remember the dough should be a little sticky to the touch, but not cling to your hands. *Coat the whole ball of dough with oil, and cover with a clean cloth. *Let rise in a warm, dry place. *It should be ready in about 1 hour, maybe less. TO MAKE PIZZA: NOTE: Remember, don't punch it down after it rises. Just break it in half, or in the amount of personal pizzas you want to make. If counter space allows, spread each piece out immediately on the counter, then place into your pans or tins, coated with cornstarch, or cornmeal, to prevent the pizza from sticking to your pans. *Coat the spread out dough with canola, or olive oil. *Microplane (grate) fresh Parmesan onto it, or use grated Parmesan. *Swirl on the sauce, starting in the middle in a circular motion, and working your way out to the edge. *Add spices, if you think you need them. With Don Pepino's sauces, you really don't need anything more. *Lay your sliced co-jack longhorn to cover. *Sprinkle on shredded Mozarrella, or whatever other kind of shredded cheese you want. *Spread your toppings around. NOTE: I usually make 2 or 3 personal pizzas in the bottom of the pie tins, and one medium (12") pizza in a regular pizza pan. Pizzas should slide right off or out of the pan you are using. I cool them on racks before placing them on an old pizza pan to cut, and store in flat, plastic containers in the fridge. I've also started using my Pyrex rectangular baking dishes for when I have to make a lot, to take to picnics, or wherever. Then I don't remove them from the dishes, I just cute them and serve the pieces right from there. It actually makes for lots less work as far as washing the pizza pans constantly, and it travels well. The pizzas take about 20 minutes, at 400 degrees, to be just right. When warming up, I put them in at 400, for only 15 minutes. In the microwave, each piece takes about 30 to 40 seconds to heat up.