PIZZA HAT CRUST

      Title: PIZZA HAT CRUST
  Categories: Pizza, Pastry, Cake mix
       Yield: 2 Servings
  
            Van Geffen VGHC42A
       2 pk Dry yeast
     2/3 c  Warm water
       2 ts Sugar
       2 c  Cold water
       3 tb Corn oil
       2 tb Sugar
     1/4 ts Garlic salt
       1 ts Salt
     1/2 ts Dry oregano leaves
   6 1/2 c  All-purpose flour -- (6 1/2
            To 7)
  
   Sprinkle yeast over warm water and stir in the sugar. Let stand about
   5 minutes or until very bubbly. Combine the remaining ingredients
   with about half of the flour, beating to asmooth batter. Beat in the
   yeast mixture and then with a sturdy spoon work in remaining flour
   until you can toss it lightly on a floured surface and knead it until
   it feels elastic in texture. The kneading may require abaout 2/3 cup
   additional flour, that you will be coating your hand with as you
   knead the dough. Don't let the dough become too stiff and yet you
   don't want it to stick to your hands. Place it in a large plastic
   food bag, which you can spray inside with Pam or wipe the inside of
   it with oil and place the ball of kneaded douogh in this to rise
   until doubled in bulk. Be sure the plastic bag is large enough that
   it will permit the dough to double without splitting the bag. You can
   placethe bag of dough on a warm, sunny spot on the table or kitchen
   counter which helps it to raise quickly and if it's summertime, place
   the bag of dough (with open  end sealed tightly with tape) in your
   car with the windows up! When dough  has doubled, punch it down and
   shape it to fit two 15" round pizza pans that have been greased and
   dusted in cornmeal. Add the sauce and topping  ingredients exactly in
   the order listed above, spreading each ingredients  evenly over the
   dough. Let this rise about 20 minutes in a warm place and then bake
   at 450~, about 20 to 25 minutes, putting one pizza at a time on
   center rack of the preheated oven. If you don't want a pizza-pizza
   and you can only handle one of them,wrap the second pizza in foil or
   plastic and  seal it with tape to lock out all air. Freeze it before
   it rises the last  time. After letting it thaw 30 ,omites, you can
   bake as directed above. Source: Gloria Pitzer's Secret Fast Food
   Recipes.
[ add our full cookbook to your website ] [ Search The Cookbook ]