Angel Pizza Crust

Servings

Pizza Crust

• Measure and mix well ingredients in each box above separately. I Favor
  • 2C measure for proofing yeast.
    • "Proofing" yeast is a way of testing that yeast is still alive by mixing it with water and sugar at a yeast-friendly temperature, without fats, to see how fast the yeast grows. It show definite signs of growing within ten minutes.
    • Watch proofing yeast so it does not overflow measure; measure others quickly and this should not be a problem.
  • 4C measure for main liquids.
  • large mixing bowel for main dry and mixing.
• Once yeast is proofed, pour yeast mixture into dry and stir with large, heavy duty, spoon till mixed. Favor sturdy wood spoon with rounded edge good for scraping curved sides of bowel.
• Wisk remaining liquid until well mixed.
• Pour 1/4 of main liquid into dry ingredients, stiring till consistent with spoon. Repeat till you have a well-mixed sponge.
• Start adding remaining flour:
  • start adding flour 1C at a time. In all about four cups more flour will be used, but this varies due to water content of flour, which changes with the weather.
  • Stir flour/dough until consistent.
  • Repeat with slightly less flour each time.
  • Start kneeding flour in bowel, with floured hands, once dough can not be stirred.
  • Once dough is no longer sticky transfer to floured working surface. Dough needs to be soft so stoping early and adding flour later if the dough is too sticky is better than adding too much flour. A little sticky can be just fine.
  • Kneed until 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 with cloth 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 fully double.
• Flour pans while dough is rising.
• Kneed once risen. 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.
• Place dough in pan and roll again so dough goes to edges of pan, and perhaps a little more up the side of the pan.
• For thick crust pizza, precook without toppings until just turning golden brown. Start checking after 10 minutes. Have all toppings ready so pizza is still hot when you put it back in the oven.
• 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 does need not be exactly even as it should "level" well in oven when cooking.
• Sprinkle any favored spices... garlic, onion, light oregano, ...
• Put grated cheese on next, then other toppings. Some like to put toppins and then cheese.
• 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

Chili lovers may find using chilli rather than red sauce a Heavenly pizza topping. Add some onions, a light sprinkling of cheese, plus a few spices and you have something more than nice.

Western topping: "Road Runner" pizza uses hot chili peppers on top of traditional red sauce topping.
 

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