Sunday, February 06, 2005

Pizza Crust

DOUGH OVEN 425
  • 1 pkg. active dry yeast 20 -25 minutes.
  • 1 Cup warm water (105-115 degrees)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon salad oil
  • 2 1/2 Cups all purpose flour

Dissolve yeast in warm water. Stir in remaining Dough Ingredients: beat vigourously, about 20 strokes. Allow Dough to rest (about 5 minutes) while preparing Sauce.

Sauce
  • 1/2 c chopped onion (or dry onion flakes)
  • 1 can (8oz) tomato sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon instant minced garlic
  • 1/8 teaspoon pepper

Mix Sauce ingredients:set aside. Heat oven to 425'. Divide Dough in half. On lightly greased baking sheets, pat each half into 10" circle. (Continue to flour fingers when patting Dough into circles.) Spread Sauce on each circle.

Topping - add "the works" if you want
  • 1/4 Cup grated Parmesan cheese
  • 2 teaspoon oregano
  • 1 Cup sliced pepperoni (about 4 oz.)
  • 2 Cup shredded mozzarella cheese (about 8 oz.)
  • Sprinkle with Parmesan cheese and oregano. Arrange pepperoni on top and sprinkle with mozzarella cheese.
  • can also use fresh basil, etc

Bake 20 - 25 min. or until crust is brown and filling is hot and bubbly.

***if using self-rising flour, omit salt in the Dough.

Makes 2 thin crust pizzas or 1 thick crust.
****************************************************************************
This is a good basic crust receipe from GOLD MEDAL FLOUR. You can roll it thin and make calzones if you want (brush crust with olive oil or egg white before baking).
If making thick crust pizza, I used one cookie sheet.

**Instead of the sauce, you could use olive oil/garlic/basil as your base, fresh tomato (without seeds/juice), spinach, artichoke hearts, mushrooms, etc.

ENJOY!

2 comments:

Anonymous said...

Improved the PIZZA! I was creating counter space and put the dough in the microwave to "rest". Then decided to turn it on to help it "proof" -- 5 min. on 1 power (lowest of low). It sat until we had all the toppings ready. When I took it out it had risen to the top of the bowl; punched it down and we rolled the pizza's,adding flour as it was a humid day and sticky dough. We were amazed at how much lighter the crust was, and not chewy.
( I covered the dough with saran wrap, but oil it as it really stuck to the saran).

Also baked it at 500 for 10-12 minutes. A test for doneness: lick your finger and quickly touch the bottom of the pan - if it sizzels, it is done, if no sizzel, return to oven. Pizza should be slightly golden brown. We also brushed a little olive oil around the edge of the crust where there wasn't any topping, (before baking).
About 1/4 teaspoon of corn meal on the pizza pan keeps it from sticking --no need for oil.

Anonymous said...

kitchenaid-crusty-pizza-dough
http://www.food.com/recipe/kitchenaid-crusty-pizza-dough-64860