Donna's Recipes
Pizza Recipes

Pizza Dough
Contributor: Julie in MI

Sprinkle yeast on warm water. Let proof. (Let stand about 5 min. until bubley) Add 2c flour and process till mixed. Add salt and remaining flour a little at a time till dough is elastic. Place dough in greased bowl and let rise 30 min. Knead and roll out into pizza shape. Top with favorite pizza toppings. Bake 450 for 15-20 min. Of course, use a pizza stone when making this.

THICK & CHEWY PIZZA DOUGH
Contributor: Brenda
Here's one I got from the tightwad book. It's really simple and freezes well also.

Combine 1/4 cup of the water with the yeast and the sugar. Stir to dissolve the yeast, and let stand until bubbly, about five minutes.
Put the flour, oil, and salt into a food processor, and process about five seconds with a steel blade. Add the yeast mixture to the flour mixture, and process about ten seconds, or until blended.
Turn on the processor and drizzle just enough of the remaining water through the feed tube so the dough forms a ball that cleans the side of the bowl. Process so that the ball turns around about 25 times.
Put the dough ball onto a 14 inch greased pan or large cookie sheet. Cover with plastic wrap or a bowl, and let stand 10 minutes.
Pat the dough out so that it covers the pan, leaving a ridge on the edges. Spread the pizza sauce, and add cheese and toppings.
Bake at 425 degrees for 15 to 20 minutes, or until crust is golden and the cheese is bubbly.

PAM'S PIZZA DOUGH
Contributor: Stephanie

1. Use bread machine set on dough setting, adding ingredients to pan in order listed. Or, dissolve yeast in warm beer (105º to 115º). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead for 2 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.
2. Sprinkle 14 inch pizza pan with cornmeal. Turn dough out on floured surface. Roll or press in prepared pie pan, forming a collar around the edge. Brush lightly with olive oil. Cover dough; let stand 15 minutes. Top pizza with desired toppings; bake at 400º for 25 minutes.

Italian Stuffed Bread
Contributor: Donna U.

Roll out bread to a rectangle. I didn't measure just kept on rolling. Layer sauce, pepperoni and cheese on one end of the rectangle. Fold dough over and keep repeating layers. When you get to the end of the bread and fillings, tuck ends under to seal. Bake at 350* for about 40 minutes or till bread is golden. I thought it tasted better reheated. This should freeze just fine, although I never have any leftover so can't say for sure.

Pizza Dough
Contributor: Mariam

Mix warm water and yeast and let yeast disolve.
Pre heat oven to 425. Mix ingredients. Then add the water/yeast combination to the flour mixture. Mix well. Knead mixture with floured hands. In a clean greased bowl, turn ball of dough over a few times. Punch down then turn over. Cover with towel and let rise for 10 min.
Spread dough by pressing onto pan. Top with sauce (I used ragu) and cheese, or whatever you like.
Bake at 425 for 15 to 20 min. or until golden brown.

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