Fry Pan Pizza Dough

INGREDIENTS

INSTRUCTIONS

DOUGH
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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