Fry Pan Pizza Dough

* Exported from MasterCook *

FRY PAN PIZZA DOUGH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
3/4 c Warm water
1 tb Oil
1 tb Sugar
ds Salt
1 Packet of dry active yeast
Flour

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



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