Pizza Hat Crust

* Exported from MasterCook *

Pizza Hat Crust

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Pastry
Cake Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
2 packages Dry yeast
2/3 cup Warm water
2 teaspoons Sugar
2 cups Cold water
3 tablespoons Corn oil
2 tablespoons Sugar
1/4 teaspoon Garlic salt
1 teaspoon Salt
1/2 teaspoon Dry oregano leaves
6 1/2 c all-purpose flour -- (6 1/2 to 7)

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 about 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 dough 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 ,omits,
you can bake as directed above. Source: Gloria Pitzer's Secret Fast Food
Recipes.


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