Received 16:40:42 on 06/18/91, Posting # 16 ***** Subject: Pizza Crust From: Jerome Grimmer Article 16795 of rec.food.veg: Path: usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!zaphod.mps.ohio-state.edu!pacific .mps.ohio-state.edu!linac!att!cbnews!cbnewsl!watson From: watson@cbnewsl.att.com (laura.k.watson) Newsgroups: rec.food.veg Subject: Pizza Dough Recipes Summary: from former Pizza Hut employee Keywords: Somebody or other requested this Message-ID: <1991Jun21.124620.14620@cbnewsl.att.com> Date: 21 Jun 91 12:46:20 GMT Distribution: na Organization: AT&T Federal Systems Advanced Technologies Lines: 52 Pizza Dough Recipes "Thick and Chewy" (My former favorite but no longer in production at PH) Dissolve 1/4 oz yeast (one packet) and 1/4 tbsp salt in 1 pound of water at 115 degrees F. Add one pound of flour (do not use salt if self- rising); Mix. If needed, after mixing a while, add more flour to make a good elastic dough. Knead, let rise, punch down, knead, let rise, shape into 2 round pizza shapes. Brush oil around the top & outer edges of the crust that won't be covered by sauce and cheese. (Sometimes this dough will start rising so much that I cut the kneading sequence short and put the toppings right on and pop it right in the oven before it gets too puffy instead of punching it down and letting it rise again. I'm not sure why, maybe this happens if I get really fresh yeast or something.) Put on sauces and toppings and bake on the hottest setting your oven will go up to (but not broiling) for 20 to 30 minutes. "Pan Pizza" (Old recipe, may differ from that currently in production at PH) Dissolve 1/4 oz yeast (one packet), 1 tbsp sugar and 1/4 tbsp salt in 1 pound of water at 115 degrees F. Add 1 1/2 tbsp oil and one pound of flour (do not use salt if self-rising); Mix. This dough should not be as elastic as the one above, more softer like a baby's skin. If too elastic, add a little more water. Knead, let rise, punch down, knead, shape into 2 round pizza shapes, etc. The main trick to making the pan pizza crust properly is to pour 1/2 to 1 oz oil (1 to 2 tbsp) in the bottom of each pan and roll it around before you put the dough in. Less for a small pan pizza and more for a large. The dough soaks a lot of this up as it cooks. Put on the sauces and toppings and bake on the hottest setting your oven will go up to (but not broiling) for 20 to 30 minutes. Pizza sauce: (Bears no relationship express or implied to that of any pizza restaurant.) Mix one can of tomato paste (small size), with one can of tomato sauce (regular size) in a bowl. Add spices to taste - garlic, oregano, onion powder, basil, black pepper, salt, any others you happen to like. This will be about the right consistency for spreadability on the pizza crust. Cheese: Buy low-moisture part skim Mozzarella in slices at the grocery store. Don't get the grated stuff, it just costs more and is more difficult to lay out on top of the sauce. Arrange slices on top of the sauce, cutting some slices to fit around the rounded part. Toppings: Go on top of the cheese, not under. Angel dust: Mix equal parts oregano with finely grated parmesean cheese (the sprinkly kind in the cylindrical box) and sprinkle *lightly* over the sauced and topped pizza before baking. Laura Watson -- Abort, Retry, Fail, Panic? P According to the Hitchhikers Guide to the Galaxy, Don't Panic. Abort, Retry, Fail? F According to teachers at SIUC, don't fail. So what am I supposed to do? *****