Peg's pizza dough

Yield: 10 Servings

Measure Ingredient
1 pack Dry yeast
1 tablespoon Oil
1 cup Boiling water
3 cups Flour
1 teaspoon Salt

Dissolve yeast in 2 tbsp lukewarm water. Place oil in bowl with boiling water. Let both mixtures cool some. Then add dissolved yeast to oil/water mixture. Add flour and salt. Mix, knead, and divide into 2 parts. Roll balls out to pizza pan size and place on pan that has been sprinkled with cornmeal. This will allow the pizza to be slid off onto oven rack to brown bottom. Lightly grease top of dough with olive oil. Place a scant ladle of pizza sauce or tomato sauce on pizza (too much sauce causes toppings to slide off pizza). Spread it all over top of pizza. Add desired ingredients to your pizza and bake in 450 degree oven for about 15 minutes. Then slide off of pan onto oven racks to brown bottom, if desired. Continue baking about 3 to 5 more minutes.

NOTES : This dough freezes exceptionally well. Roll out and place in pizza pan, then wrap pan and dough completely. (I use plastic grocery bags.) I usually have to use a spatula to run around the edges of the pizza prior to the cooking part directly on the rack. This helps in sliding it off.

Recipe by: Peg Smith

Posted to TNT Recipes Digest by Bill & Lei Devries <devriesb@...> on Feb 25, 1998

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