*  Exported from  MasterCook  *
 
 			   Pizza Hat Crust
 
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pizza                            Pastry
                 Cake Mix
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Van Geffen VGHC42A
    2      packages      Dry yeast
      2/3  cup           Warm water
    2      teaspoons     Sugar
    2      cups          Cold water
    3      tablespoons   Corn oil
    2      tablespoons   Sugar
      1/4  teaspoon      Garlic salt
    1      teaspoon      Salt
      1/2  teaspoon      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  a smooth 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  about 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 dough 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
 place the 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 ,omits,
 you can bake as directed above. Source:  Gloria Pitzer’s Secret Fast Food
 Recipes.
 
 
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