Angel Pizza Crust

Servings

We make one thin crust in 11"x17" pan and one thick-crust in 8"x11" and 8"x8" pan to feed family of six with about 22 squares of pizza.

Pizza Crust

This crust has much less oil in it than most commercial recipes and is well liked by all adults and children who try it.

Angel Pizza Crust

450^o oven

P r o o f	1 Package Dry Yeast 1 Tbl. Sugar 3/4 C. Water 110-115^o
1 1/2 C Water 1/4 C Canola or other Oil 1/4 C Olive Oil

4 C Unbleached flour
2 Tbl. Vital Wheat Gluten
9 Tbl. Butter Milk Powder
(We use SACO Cultured Buttermlik powder in gold/white can.)
(Lactose free substitution: 3 scoops VitaMite powder.). Omit cheese.
(May use butter milk instead of water in liquids.)
1 tsp. baking soda
1 tsp. baking powder.
3 Tbl. sugar

4 C unbleached flour.

Measure and mix well ingredients in each box above separately. Favor 2C measure for proofing yeast, 4C measure for main liquids, and large mixing bowel for main dry. Watch proofing yeast so it does not overflow measure; measure others quickly and this should not be a problem.
Once proofed, pour yeast mixture into main dry and mix well.
Wisk remaining liquid until well mixed. Heat to 110-115^o.
Pour 1/4 of liquid into main dry mixing till consistent. Repeat till you have a well-mixed sponge. Favor sturdy wood spoon here.
Start adding remaining flour, 1 C maximum at a time. Kneed flour in bowel once dough can not be stirred. Flour hand and working surface to reduce sticking. Keep adding smaller amounts of flour until the dough just stops being sticky and is "velvety".
Kneed lightly (3-4 times) till dough is uniform. A finger stuck to the second joint in the dough should bounce back leaving only a slight indent.
Cover and let rise about an hour in uniform warm, but not hot, spot. Dough only needs to grow by 1/4 to 1/2, not double.
Flour pans.
Kneed. This cook favors measuring into 1-cup balls. Different pans tend to use 2-3 balls depending on size and desired thickness of crust. Kneed balls together and roll to proper size. Use pizza cutter or plastic knife to trim dough to pan size. Roll dough onto rolling pin or fold into quarters to transfer to pans.
For thick crust pizza, precook without toppings until just turning golden brown. Start checking after 10 minutes.
Place sauce on pizza leaving about 1/2 inch of edge uncovered by sauce in order to watch color of dough. Use bowl of large spoon to spread around. sauce need not be thick as it should .level. well in oven when cooking. We use favorite spaghetti sauce.
Sprinkle any favored spices... garlic, onion, light oregano, ...
Put grated cheese on next, then other toppings.
Pizza is done when edges are golden brown. Start checking after 10 minutes of cooking. Take pizzas out as they become ready.
Cool before cutting.

Topping Ideas

Our lactose free pizza uses many vegetables: cut down broccoli, sweet peppers, grated carrots, olives, pineapple chunks (cut in half), as well as diced ham. Anything in the refrigerator or garden that looks interesting can be used.

Pineapple and ham is popular with many.

If pineapple chunks are used, you might substitute as much syrup as you can for water in the dough recipe

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