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THICK FLUFFY PIZZA DOUGH 
4 c. flour
1 tsp. salt
3/4 c. milk
1 pkg. yeast
4 eggs, beaten
1/2 c. butter

Sift flour and salt into a warm bowl, make well in center, warm the milk. Pour into well and sprinkle in the yeast. Let stand 5 minutes until yeast is dissolved. Add beaten eggs, gradually stir in flour and knead mixture until smooth and elastic. Work in butter. Cover, let rise in warm place for 40 minutes or until double in bulk. Knead lightly to release air, cover bowl with plastic wrap, refrigerate until needed. Roll out to desired thickness on floured board. Pat out on round pizza pan. Fill with desired topping. Let rise 10 minutes. Bake at 400 degrees for 20 to 25 minutes.
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