This recipe makes a great tasting dough.  We like to stretch the pizza part to 3 pies for an extremely thin crust.  The pizza dough freezes well for making really quick pizzas later.

2 Tbsp yeast (buy large package – if using envelopes use 3 packets)

2 cups water at 110ºF.

1 ½ cups water at 110ºF.

¼ cup honey

1 tsp salt

8 – 10 cups flour (bakery flour)

1   Run hot water into a large mixing bowl until the bowl is warm.

2.      Add 2 cups water at 110ºF to the yeast and let sit for 7 minutes.

3.             Look for bubbles in the yeast (proving the yeast).

4.                  Add 1 ½ cups 110ºF water, honey and salt – mix well with a wooden spoon.

5.                        Add 4 cups flour and mix with an electric beater – saves kneading time.

6.                               Add 2 cups flour and mix with a spoon.

7.                                       Add 2 cups flour and mix by hand to form a ball – about 10 minutes.  Press, fold & turn.

8.      Cut the mixture in half – set one half into another bowl to rise for 40 minutes for making bread later.

9.      Divide the other half into 2 or 3 pieces – 3 for thin crust – 2 for regular crust.

10.  Stretch pizza dough onto a greased pan and prepare to cook immediately for a thin crust.

11.  Spread ½ can Red Gold® Tomato Sauce with a spoon onto the crust.

12.  Add Italian Seasoning to the sauce.

13.  Add cheese

14.  Cook at 500ºF for about 20 minutes.

After allowing bread dough to rise for 40 minutes, punch the dough down and separate into two pieces.  Roll the dough out into loaves and place onto a greased pan (unless using non-stick pans).  Allow the dough to rise for 60 to 90 minutes before baking at 385ºF for 15 to 20 minutes.

Home   Wingazette® Today    Wingazette® Cookbook    Just Plain Good