Fry Pan Pizza Dough

INGREDIENTS

INSTRUCTIONS

Here goes; this recipe will make about 4 or 5 10 inch pizzas, or you
can use the extra dough for bread sticks.  Put aobut 1 1/2 cups of
flour in a dish and add the oil, sugar and  salt. Mix these together,
then add the yeast and water. Keep adding  flour until the dough is
stiff enough to knead, the dump it out on a  floured surface and begin
to work in more flour. When the dough is  very stiff and rubbery, oil
the surface and place it in a covered  container in a 140 degree oven
for 1 hour, or until roughtly doubled.  When the dough has risen,
remove it and pound it down, then seperate  the dough for the pizza and
bread sticks. Put the pizza dough back in  to rise and make breadsticks
with the rest, and put those in to rise  as well. Let the dough rise
for aobut 45 min. more, then remove the  pizza dough and roll it out
and place it in the pan (1/8 to 1/4 inch  thick, up to you). An oiled
cast iron frying pan is what I use, and  it works quite well. Turn the
oven up to 375 degrees and let the  pizza dough rise while the oven
warms up (leave the bread sticks in  there). While in the final rize,
add sauce, cheese and toppings. Bake  for 20-25 minutes, and take out
when the cheese is browned. The bread  sticks should be done at the
same time. Slide the pizza out of the  pan and then cut it.
Traditional tomato sauce: Pureed tomatoes (canned or fresh, best with
fresh, skinned and seeded) Onion powder Garlic powder (McCormick's is
best) Oregano, etc. (favorite Italian seasonings)  Puree the tomatoes
and let them stand for a few minutes, then drain  off the juice.  Take
the pulp and spread a thin layer on the pizza  dough (a bit of
mozzerela underneath will make it stick better).  Leave about 3/4 inch
of space around the edge.  Sprinkle the  seasonings over the sauce, and
on the crust sticking out at the edge.  Add favorite toppings and
cheeses, making sure that no cheese touches  the edge! Any cheese
touching iron will cause the pizza to stick.  White pizza:  an
interesting, tomatoeless pizza.  Very good!  Instead of using tomato
sauce, use ricotta cheese. Add a bit of water  to make it smooth enough
to spread easily. Spread normally, and then  sprikle on the usual
seasonings, toppings and cheese. Bakes in the  same amount of time.
msa  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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