Pizza hat crust
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Pizza hat crust
  Pizza    Crust  
Last updated 6/12/2012 1:18:14 AM. Recipe ID 48998. Report a problem with this recipe.
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      Title: Pizza hat crust
 Categories: Pizza, Pastry, Cake mix
      Yield: 2 Servings
 
           Van Geffen VGHC42A
      2 pk Dry yeast
    2/3 c  Warm water
      2 ts Sugar
      2 c  Cold water
      3 tb Corn oil
      2 tb Sugar
    1/4 ts Garlic salt
      1 ts Salt
    1/2 ts 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 asmooth 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
  placethe 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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Recipe ID 48998 (Apr 03, 2005)

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