Pasta Per Pizza

1 ts Dried yeast

1 1/2 c Warm water

2 tb Olive oil

1 1/2 ts Salt

4 c Unbleached all-purpose flour

Stir the yeast into the water in a large bowl & let proof for 10 minutes. Stir in the olive oil. Whisk in the salt & add flour a cup at a time. Knead until soft & velvety, about 10 minutes. Cover & let rise until doubled. Punch dough down & divide it in half. Roll halves into balls & let them rise under moist cloths for 20 to 30 minutes. Use in the following recipes. VARIATIONS: For Neapolitan Pizza, omit the oil. If you are at work all day, reduce the amount of yeast & let rise slowly for 8 hours or so. Ensure it is tightly covered. Use 3/4 c wholewheat flour with 3 1/4 c white flour.