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.

This entry was posted on Monday, November 29th, 2004 at 8:41 pm and is filed under Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.