2. Add water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 1/2 more flour to make soft dough.

3. Turn dough out onto floured board or pastry cloth. Knead until dough is smooth and satiny and small bubbles form just under surface (8-10 minutes), adding just enough flour (up to 1/2 cup) to prevent dough from being sticky.

4. Turn dough into a greased bowl. Cover with plastic wrap and a towel and let rise in a warm place until doubled in bulk (30-40 minutes). Punch dough down, cover with inverted bowl and let rest 10 minutes.

5. Roll dough into a rough rectangle and place in greased, deep dish pizza pan or a cookie sheet with sides (I find that if you lightly sprinkle some cornmeal on the bottom it keeps dough from sticking and browns the bottom nicely). Stretch dough to fit pan. Add tomato sauce, cheese and your favorite toppings. Bake at 450 degrees for 25-30 minutes or until cheese is nicely brown and bubbly.

This is one of the best tasting pizza doughs around, and well worth the extra work to make from scratch!

Serves 8.