pizza hut crust
 
recipe by :pat dwigans 
serving size : 2 preparation time :0:00 
categories : breads italian 
 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2   packages dry yeast
2/3 cup  warm water
2 tsp  sugar
2 cup  cold water
3 Tbsp  corn oil
2 Tbsp  sugar
1/4 tsp  garlic salt
1 tsp  salt
1/2 tsp  oregano
6-1/2 cup  all-purpose flour -- (up to 7 cups)
 
sprinkle yeast over warm water and stir in the sugar. let stand for 
about 5 minutes or until very bubbly. 
 
combine remaining ingredients with about 1/2 of flour, beating to a smooth 
batter. beat in the yeast mixture and then with a sturdy spoon work in 
the remaining flour until you can toss it lightly on a floured surface and 
knead it until it feels elastic in texture. the kneading may require 
about 2/3 cup additional flour, that you will be coating your hand with as 
you knead the dough. don't let the dough become too stiff. place dough 
in a large plastic food bag sprayed with vegetable coating spray. let 
dough rise until doubled in bulk. when dough has doubled, punch it down 
and shape it to fit 2-15" round pizza pans that have been greased and 
dusted with cornmeal. 
 
to make pizza, add sauce and toppings. then let rise for about 20 minutes 
in a warm place. bake at 4500f for 20-25 minutes. bake only one pizza at 
a time on the center rack of the oven. 
 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 1746 calories; 25g fat (13.0% 
calories from fat); 45g protein; 330g carbohydrate; 13g dietary fiber; 0mg 
cholesterol; 1343mg sodium. exchanges: 20 1/2 grain(starch); 1/2 lean 
meat; 4 fat; 1 other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
 
(ID: 78094) Mirror: rec.food.recipes: Sun, Oct 19, 2003


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