Homemade Pizza Dough

I, too, noticed there is no oven temp mentioned. This sounds like a really good recipe; I'm printing it off but added an oven temp to mine. You don't want to bake the dough at the point Annie mentioned (she was probably excited to share the recipe and forgot about the oven temp - it happens!). She is producing a warm area for the dough to rise and preheating the oven - great idea! Most premade pizzas are baked at 400*F. /205*C. (425*F./218* C. for crispier crusts). If you are going to make pizza right away, my suggestion is to preheat the oven to 400* F. /205* C. and place the amount of dough you plan to use into an oiled bowl and set the oiled bowl on top of the stove covered with a clean cloth. Make sure the cloth is not in any danger of catching on fire. One of my long time best friends made me a quilted cloth specifically for covering bread while it is raising. I lay it over the bread and tent it over the back of the stove on top so the heat comes over the loaves. They raise quickly and are so lovely! That cloth has soaked in a lot of oil from when the dough has touched it while raising and reminds me of all the bread it has helped create. What a beautiful and useful gift from a wonderful friend. I think of her every time I bake bread. Hope this helps you Patricia!

Correction on the above! I reread Annie's recipe as I was copying it to print it out. Instead of "place the amount of dough you plan to use" make that place ALL the dough into an oiled bowl and set the oiled bowl on top of the stove covered with a clean cloth. Let it rise about 30 min. Then punch it down and take the amount you want to use immediately, making the rest into balls to freeze for later. Sorry about that !!!!!