Here's that Pizza Dough Recipe

Since this one wasn't online and I can't post a link, here's the recipe for the pizza dough from the Sunset Italian Cook Book published by Lane Publishing Co. circa 1978.

Ingredients:
1 package active dry yeast
1 cup warm water
1/2 tsp salt
2 tsp olive oil
3 1/2 cups sifted flour

This is meant to make two pizzas, but I'm guessing those would have been very small, flat pizzas. I didn't want two...I just wanted one. Anyway, here goes:

Soften the yeast in water for a few minutes, stir in salt and olive oil. Gradually mix in 3 cups of flour to form a soft dough. Place dough on a large cutting board coated with flour and proceed to "knead until smooth and elastic."

Put the ball of dough into a greased bowl, cover it, and place it in a warm place. I had used my oven the night before, and it was still a big warm inside. That was the perfect spot. If you live in the desert, warm places are not hard to find. It's too expensive to leave the AC on all day, so the inside of a cupboard can heat up quite a bit. Leave it there for an hour or so...however long it takes to double in size.

Take it out and knead it again...You'll notice it's fluffier and easier to work with. Shape it into a smooth ball and begin to roll it out flat on that floured board. If you have a pizza stone, you can probably roll it out in a round shape, but if you're like me and only have cookie sheets, a sort of rectangular oval will work just fine. Incidentally, you should probably start preheating your oven to 425 degrees as soon as you pull the dough out.

Next decorate it however you want to, and finally you're ready to bake it for 8-10 minutes....except for me it worked better to put it in for 12 minutes. Everybody's oven is different though.

P.S. So I mentioned on my facebook yesterday that I'd love to increase my followers from 4 to 8, and lo and behold this morning I have 8! Thanks!