Why would you say it's a lot of trouble, a simple dough with no exotic
ingredients, overnight cold fermented, then the pizza is baked on a stone in
your oven. Can't get much simpler unless your reheating a frozen pizza
(egad!)

--

Mike S.

<Alan > wrote in message
news
> On Mon, 12 Feb 2007 18:14:08 GMT, "Mikey S."
> > wrote:
>
>>The best pizza dough I have ever used is the simplest, it's based on a
>>dough
>>made for baguettes but it also works incredibly well for pizza. It is
>>called
>>'PAIN a l'ANCIENNE' and I orignally found it in a book called "the bread
>>Bakers Apprentice>
> That's more trouble than I'm willing to go to in my own
> kitchen, but I bet it's VERY good pizza!
>
> :-)
>
> Alan Moorman
>
>