stryped wrote:
> I am looking for a good receipe for pizza type dough that can be kept
> for a long period of time and be used for pizza, calzones, etc. I am
> trying to cut grocery costs and this would beat buying frozen pizzas,
> etc.
>
> Does anyone have anythign and how long can you keep it?
>
> I really appreciate it!

As posted back in 2000... (this is for a thin crust pizza):

1 pkg. active dry yeast
1 c. very warm (120 degree) water
1 tsp. sugar
1 tsp. salt
2 Tbs. vegetable oil
2-1/2 c. all purpose flour

Dissolve yeast in warm water in a large mixing bowl. Stir in remaining
ingredients. Work it all together with a fork until you have a wet, sticky
dough. Beat vigorously with a spoon until ingredients are just incorporated
(don't over-mix, and don't knead it). Let the dough stand in a warm place,
covered, about 5 minutes. Divide in half and pat dough onto two pizza pans
with lightly greased hands. Top with sauce and toppings as desired. Bake
at around 325 F for 15-20 minutes, until browned and crispy.

You can double this, wrap it well in plastic and freeze it. Thaw (of
course) before patting it out and topping it.

Jill