---------- Recipe via Meal-Master (tm) v8.03
  
       Title: PIZZA HAT CRUST
  Categories: Pizza, Pastry, Cake mix
       Yield: 2 servings
  
            Van Geffen VGHC42A
       2 pk Dry yeast
     2/3 c  Warm water
       2 ts Sugar
       2 c  Cold water
       3 tb Corn oil
       2 tb Sugar
     1/4 ts Garlic salt
       1 ts Salt
     1/2 ts 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  asmooth 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 abaout 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 douogh 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
   placethe 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 ,omites, you can bake as
   directed above. Source:  Gloria Pitzer’s Secret Fast
   Food Recipes.
   
   Recipe By     :
  
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