[frugaljan]

The Best Pizza Dough

Want to make this extra EASY? Place dry ingredients
into gallon zip loc bag; add water and oil; seal bag and
knead with hands until dough is smooth ball; then knead
about 20 to 30 more times. Open bag, transfer dough
to oiled bowl, turn once to coat; cover; let raise about
30 minutes to doubled in size.

1 tsp. sugar
1 T. dry yeast
1 tsp. salt
1 c. whole wheat flour*
2 c. unbleached flour**
3 T. vegetable oil (or olive oil)
1 c. warm water

Mix sugar, yeast, salt, whole wheat flour, unbleached
flour. Add oil and water; mix thoroughly. Knead until
smooth ball. Cover, let rest up to 30 minutes. Meanwhile
make the pizza sauce, oil the pan with 2 to 3 T. oil or
shortening. Preheat oven to 475°.

*or use 2 c. whole wheat flour and 1 c. unbleached flour.
JUST to warn you: we tried this with all whole wheat flour
and it didn't spread and cut as well as with at least one
cup of unbleached flour.

**you can use white flour if you don't have unbleached,
they will work the same in this recipe. We just never buy
white flour, as it is bleached with a chemical, and the
residue of that chemical stays in the white flour.



Simply Good Pizza Sauce

1 can tomato sauce (8 oz.)
1 tsp. garlic salt
pinch of crushed red pepper (optional)
up to 2 tsp. italian seasonings

Mix well and let sit to meld flavors, until needed.
Note: this can also be used as a dipping sauce
for breadsticks.


Pantry Pizza

A very decent and cheap pizza can be made
without mozzarella cheese, so we buy a huge
jug of dry parmesan cheese and keep it in our
fridge as a storage item for this recipe.

Spread rested dough on a generously oiled 14" round
pizza pan, or 11x15x1 pan; turn dough a time or two
to coat both sides while spreading. Let rest 5 minutes
after dough is spread. Spoon on sauce, and spread
evenly with the back of a spoon. Sprinkle top evenly
with 3/4 cup dry parmesan cheese. Bake (in preheated
475° oven) on lowest rack 9 to 12 minutes. Cool slightly
before cutting.

Note: if we have some, we like to put a little bit of
cooked sausage/onion, sometimes sliced olives too,
on top of the sauce, then sprinkle the dry parmesan
over all.


Pepperoni Pizza

Spread rested dough on a generously oiled pan of your
choice (see above). Let rest for 5 minutes after dough
is spread. Spoon on sauce and spread evenly with the
back of the spoon. Top with up to 2 cups grated mozzarella
over all (or can use 1 and 1/2 cups grated mozzarella, plus
1/4 cup dry parmesan sprinkled on last). Then top with
sliced pepperoni. Bake, in preheated 475° oven on lowest
rack, for about 9 to 12 minutes. Cool slightly, dab top of
pizza with paper towel to remove some of the extra oils.
Cool slightly before cutting.