Pizza Crustgreenspun.com : LUSENET : Country Families : One Thread
Here is my long-used recipe from 9th grade Home-Ec class! Feel free to add your own, I'd like to try some new ones. Dissolve 2 tsp, yeast in 1 cup of warm water. Add 1 tsp sugar, 1 tsp salt, 2 TBS oil, and 2 1/2 cups flour. Let rise at least 20-30 minutes.
Variations: use butter instead of oil, add 1/3 cup pesto to crust mix, add dry herbs like oregano or basil, can let rise all day if you want, add a little cornmeal to mix, use 1/2 wheat 1/2 white flour.
-- Melissa (email@example.com), October 10, 2001
Mix together and let set for a few minutes:
1 tablespoon honey (can sub. sugar) 1 1/2 cups hottish water (warmer than body temp) 1 tablespoon yeast
Blend in 1 cup flour, then add 1 teaspoon salt and 2 tablespoons oil. Add more flour, a cup at a time, until you can knead the dough. Knead, adding flour as necessary, about 5-10 minutes. Let the dough "relax" while you grease the pans and get the toppings ready. You do not have to let it rise a longer time.
We usually double the recipe; I think now the children are ready to triple it. I have also quadrupled it, using half for pizza and the rest for bread. After the pizza is in the oven, I take the bread portion, mold into loaves, and set on top of the stove (electric or gas; DON'T do this for wood!) to rise while the pizza is baking. Eat for lunch the next day. Or, refrigerate bread portion and use it to make french bread the next time you have spaghetti.
-- Cathy N. (firstname.lastname@example.org), October 12, 2001.