Recipe - Pizza Hat Crust

Van Geffen VGHC42A
2 pack Dry yeast
2/3 cup Warm water
2 teaspoon Sugar
2 cup Cold water
3 tablespoon Corn oil
2 tablespoon Sugar
One fourth teaspoon Garlic salt
1 teaspoon Salt
One half teaspoon Dry oregano leaves
6 One half cup Allpurpose 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 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 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 pizzapizza 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.