Pizza Hat Crust

INGREDIENTS

INSTRUCTIONS

Sprinkle yeast over warm water and stir in the sugar. Let stand about 5
minutes or until very bubbly. Combine the remaining ingredients with about
half of the flour, beating to  a smooth batter. Beat in the yeast mixture
and then with a sturdy spoon  work in remaining flour until you can toss it
lightly on a floured surface  and knead it until it feels elastic in
texture. The kneading may require  abaout 2/3 cup additional flour, that
you will be coating your hand with  as you knead the dough. Don't let the
dough become too stiff and yet you  don't want it to stick to your hands.
Place it in a large plastic food  bag, which you can spray inside with Pam
or wipe the inside of it with oil  and place the ball of kneaded douogh in
this to rise until doubled in  bulk. Be sure the plastic bag is large
enough that it will permit the  dough to double without splitting the bag.
You can place the bag of dough  on a warm, sunny spot on the table or
kitchen counter which helps it to  raise quickly and if it's summertime,
place the bag of dough (with open  end sealed tightly with tape) in your
car with the windows up! When dough  has doubled, punch it down and shape
it to fit two 15" round pizza pans  that have been greased and dusted in
cornmeal. Add the sauce and topping  ingredients exactly in the order
listed above, spreading each ingredients  evenly over the dough. Let this
rise about 20 minutes in a warm place and  then bake at 450~, about 20 to
25 minutes, putting one pizza at a time on  center rack of the preheated
oven. If you don't want a pizza-pizza and you  can only handle one of them,
wrap the second pizza in foil or plastic and  seal it with tape to lock out
all air. Freeze it before it rises the last  time. After letting it thaw 30
,omites, you can bake as directed above. Source:  Gloria Pitzer's Secret
Fast Food Recipes.

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