Recipe - Pizza Dough And Sauce

2 (up to)
2 One half cup All purpose flour
1 pack Rapid rising yeast
One half teaspoon Salt
2/3 cup Very warm water
1 tablespoon Olive oil
1 tablespoon Honey
Sauce
Contadina in a squeeze
bottle
Extra oregano; basil and
thyme

From: gpm8575@trex.oscs.montana.edu

Date: Mon, 09 May 1994 11:33:47
I found this recipe last fall in an old issue of Country Living Oct 1990
I've been using it about once a week since and its wonderful!

In large bowl combine 2 cups of flour, yeast and salt. In measuring cup mix
water, olive oil and honey. Stir into flour mix forming soft dough. Turn
out onto floured surface and knead with remaining One half cup flour until dough
is very elastic 10 min dough should be soft so add flour gradually and
only what you need. (The amount will vary depending on the moisture content
in the flour, humidity, etc just go by the feel of the dough)

Wash, dry and lightly oil the mixing bowl, place dough in bowl, turning to
oil all the sides of the dough. Cover w/ plastic and towel and let rise in
warm place until double 3045 min.(you can let it rise at room temp for a
longer period up to 2 hrs if that is more convenient, if it goes
longer, punch it down and let it rise again,longer rise times make the
dough more flavorfull).

Shape dough, top it as you wish and bake in 400 oven for about 1215 min. I
personally recommend baking it on a baking stone if you have one.

As for the sauce I get the Contadina in a squeeze bottle, then spinkle
extra oregano, basil and thyme on top before adding other toppings.

I've also had success substituting One half cup of flour with white whole wheat
flour more than that makes the dough really stiff I also add an extra
tsp of honey when I sub in the wheat flour.

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