Nancy’s Kitchen

Homemade Pizza – Nancy Ivy

Crust — (adapted from list of ingredients on Pillsbury Hot Roll Mix box in the 1970’s)
for 14” round pizza:
In quart bowl: 1 cup very hot tap water
Stir in until dissolved:
1 Tbsp dry yeast (one package Fleishman’s)
1/2 tsp salt
< 1/4 cup sugar (to taste)
Stir in about 3 cups flour.
Mix with floured hands until smooth.
Let rest, covered, in warm place, for about 10 minutes.
Dump dough onto lightly greased baking stone or pan.
Grease hands; press dough from center outward to cover pan.

Adjust rising (resting) time for thin or thicker crust. This gives me a good 1/2” crust when baked.
Can double the recipe for larger pans.

Sauce —
for 14” pizza:
Mix together:
1 cup thick spaghetti sauce
about 1 TBSP white vinegar
about 1 TBSP worcestershire sauce
1-2 TBSP brown sugar
Experiment to find your favorite combination of flavors!

Add sauce and toppings to taste.

Bake at 425 degrees for 13-15 minutes, till crust is golden.
Note: If the sauce is too soupy, the crust will need to bake a bit longer so the center will get done… and use less sauce next time.