Pizza Dough (Betty Crocker's Cookbook, 1986)
Combine in large bowl:
1 pkg. active dry yeast (2 1/4 t.)
1 c. warm water (105 to 115 degrees)
Stir until yeast is dissolved. Add:
2 1/2 c. flour (I usually use 1/2 whole wheat/1/2 all-purpose (you might need a little more water))
2 T. vegetable or olive oil
1 t. sugar
1 t. salt
Beat vigorously 20 strokes (or knead by hand until well combined--dip your hands in olive oil first). Cover and let rest 5 minutes.
(To roll out, sprinkle surface with flour and a light dusting of corn meal. Or, grease pizza pan with olive or vegetable oil and spread dough with fingers, using corn meal to prevent sticking to your hands)
Pizza Topping (Marilyn's recipe)
Spread flattened pizza dough with tomato paste. Sprinkle with Italian Seasoning and Parmesan cheese. Layer pepperoni or whatever meats and vegetables you prefer. Don't forget onion and/or garlic (fresh sliced, diced, powdered or minced (store bought Italian Seasoning will not have garlic or red pepper flakes in it)). Top with a mixture of 1/2 grated mozzarella + 1/2 grated Monterey Jack cheese as per desired quantity. (At least 2 1/2 - 3 or 4 cups) Place in oven and bake at 350 degrees until desired doneness. (Check after about 20 minutes.)
If you're lazy or in a hurry (not that the pizza dough takes that much time, you know) or want to make pizzas with kids:
Easy Pizza
Use regular sized whole wheat tortillas for crust for individual pizzas. Repeat above steps beginning with spreading tomato paste over dough, instead, spreading over tortilla--roughly 1 1/2 T. tomato paste per tortilla and at least 1/2 - 3/4 c. grated cheese mixture.
These can be made on oven safe dinner plates or placed on greased cookie sheet or appropriate sized sheets of greased aluminum foil. Cooking time will be less.
Italian Seasoning (Taste of Home)
3 T. each: parsley, basil & oregano
1 T. garlic powder
1 t. ground thyme
1 t. ground rosemary
1/4 t. ground pepper
1/4 t. red pepper flakes (optional)
Combine all ingredients in pitcher and pour into spice jar. Store at room temperature up to 6 months.
