Pizza Crust, Mrs. Bowley
Pizza Hut Pizza Crust
Chicago Style Pizza Crust

Pizza Crust, Mrs. Bowley

Makes 2 pizzas
From the Pirate Cookbook courtesy of Sandy Shields

2 cups warm water (110F - 115F)
2 packages yeast
2 teaspoons of salt
1/4 cup olive oil
5-6 cups all-purpose flour
yellow cornmeal

Proof yeast with salt in warm water. Mix yeast, water and olive oil, stir
in flour 1 cup at a time. Turn out onto floured surface, knead until
smooth, 5 to 7 minute, adding flour as necessary. Dough will be soft.
Place in oiled bowl, turning to coat all sides, cover with plastic wrap
and
let rise in warm place until doubled. Punch down and let rest 15 mins.
Divide in half an, press out into tow 12 inch round pizza pans or 10x15x1
pans or 1 of each. sprinkled with yellow cornmeal(prevents crust from
sticking).

SAUCE:

1 can (14 1/2oz) whole peeled tomatoes, undrained
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons tomato paste
1 teaspoon crushed, dried oregano leaves
1 teaspoon crushed dried basil leaves
1/2 teaspoon sugar
1/2 teaspoon salt

For sauce, finely chop tomatoes in can with knife, reserving juice. Heat
olive oil in medium saucepan over medium heat. Add onion, cook 5 minutes
or until soft. Add garlic, cook 30 sec. More Add tomatoes with liquid,
tomato
paste, oregano, basil, 1/2-teaspoon sugar, 1/2-teaspoon salt and black
pepper. Bring to boil over high heat. Reduce heat to medium-low. Simmer,
uncovered 10-15 minutes until thickened. Stirring occasionally.




Pizza Hut Pizza Crust

Yield: 6 Servings

1 1/3 cup Warm water
1/2 tsp Salt
4 cup Flour
1/3 tsp Oregano
1 Tbsp Sugar
1 pk Dry yeast
1/3 tsp Garlic salt
2 Tbsp Olive oil

Mix 1 cup flour and remaining ingredients in food processor; beat 1 min.
Add flour gradually and process until dough leaves the side of the
container. Place in greased bowl, turn to grease top, and cover
with plastic wrap. Let rise in refrigerator overnight. Divide dough in
thirds. Press with heel of hand onto greased pizza pan until crust fills
pan. (Unless, of course, you are talented enough to toss it into the
air.) Bake in 350 F oven for 5 minutes. Freeze. When ready to make pizza,
remove from freezer and quickly cover with pizza sauce and toppings. Bake
on oven rack without pan.





Chicago Style Pizza Crust

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/8 cup olive oil
2 jumbo eggs -- room temperature
2 tablespoons thyme
1 cup warm water
1 package rapid rise yeast
2 tsp sugar

Whisk together water, yeast and sugar in a bowl and set aside to proof
for 10 minutes. In a large bowl sift together flour and salt and sprinkle
in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients
and mix until a soft sticky dough forms. Remove dough to a lightly floured
surface and knead 5 minutes, until dough is no longer sticky.
Place in a well oiled bowl, turning to coat all sides, cover and allow
to rise until doubled in bulk 2 - 3 hours.
Punch dough down and place into a well oiled 12" pizza pan. using your
hands, move dough around the bottom of the pan and 2/3 the way up the
sides. Set aside and let rise 10 minutes. Brush crust lightly with olive
oil and add toppings.


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