But this is more about recording the Pizza Crust Recipe. Basically the book that I discovered languishing in a rather large box of recipe books has some more gold to mine.
This recipe will make one crust worth of dough.
If you want an authentic 1970's flavor for your pizza, you want this sauce. It is what I remember from "Back In The Day" for what a Pizza Sauce should taste like.
Accept no substitutes.
The recipe was officially a recipe for a Calzone. Since a Calzone is a pizza crust folded over and baked with the goodies inside, I decided to make this into a pizza.
Good call. It came out thick and savory.
The recipe was a vigorous rise and if I had rolled it out completely, it would have filled the entire cookie sheet. I was going for a quick lunch, so I did not get this as thin as I could have.
Great flavor in the crust, more like a Sicilian Pizza than a Cracker Crust.
I baked this pizza at 400F until "done" which was about 14 minutes. Next time, I will make it at a lower temperature for longer to try to get a crispy bottom.
Calories are about 1100 for the entire crust but you won't eat all of that in one sitting will you?
Ingredients:
- 1/2 cup water (4 oz)
- 1/2 Tablespoon Olive Oil
- 1 1/4 cups All Purpose Flour (10 oz)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/8 teaspoon Dry Yeast (I measured a tsp, then guessed at 1/8)
Process:
- I used a bread machine to create the dough on the dough cycle.
- This can be made in a mixer with a dough hook.
- Add all ingredients in order presented.
- Use the dough cycle on the bread machine or use the stand mixer with a dough hook to get the proper consistency.
- Allow the dough to rise to double size, or wait for the bread machine to beep.
- Roll dough out on cookie sheet and proof for one hour in a "warm place".
- Add Sauce and Cheese and "normal" toppings.
- No Pineapple, please, that would be icky!
- Bake pizza at 375F for about 14 minutes, or "Until Done".
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