Pizza Night

Your kitchen is the Best Pizza Parlor with this crust and sauce!

PIZZA CRUST                                                                 

yield: 3 medium crusts, or two large.

2 cups very warm water

1 Tablespoon instant yeast, i.e. SAF

    If using regular yeast, dissolve in warm water first

1 Tablespoon sugar

3 Tablespoons oil

1 teaspoon salt

6 cups flour - divided

• Stir together salt, sugar and yeast, and HALF the flour.   Add the water and oil all at once.  Mix thoroughly til smooth. 

• Now add 2 more cups flour, stirring til well combined, then add final cup of flour, but only enough to make the ball smooth and not sticky. 

•  Knead for ten minutes on clean surface, or use bread mixer.  Let rest for 10-15 minutes.

• Divide dough into sections. Spray pizza pans with non-stick spray, or if using a stone, sprinkle with corn meal.  Place rounded mound of dough onto pizza pan and push with finger-tips until dough spreads out to edges. You can also use a rolling pin.  Make sure the dough is "Shrinked" after arranging it onto the pan.

• Spoon Pizza sauce on pizza dough 

• Let dough rise for at least 1/2 hour and while it does:

• Sprinkle with generous portions of mozerella cheese

• Arrange favorite TOPPINGS:  pepperoni and olives, ham and pineapple, garlic chicken, (use ranch dressing for sauce, adding extra garlic) Canadian bacon and mushrooms, sausage, tomatoes, green onions, peppers, etc. 

• Pre-heat oven to 450 degrees.  Bake pizzas one at a time in middle of oven for 12-14 minutes. Crust should be golden brown and the top bubbly. Bottom of crust should be a light golden brown.