Paulette Vickery's Recipes

THIN PIZZA CRUSTS (Italian Sauce Mix)

breads, main dish

3 cup flour
1 pkg active dry yeast
2 tablespoon cooking oil

In large mixing bowl combine 1 1/4 cups flour, yeast, and 1 teaspoon salt. Stir in 1 cup luke warm water, (115-120 degrees on cooking thermometer), and cooking oil. Beat with mixer at low speed for 30 seconds. Increase speed and beat 3 minutes longer. Stir in enough remaining flour as possible using a spoon. On lightly floured pastry board knead in enough flour to make a moderately stiff dough that is smooth and elastic. Cover dough and let rest 10 minutes. Divide dough in half. On lightly floured pastry board roll each half into a 13 inch circle. Transfer circles of dough to 2 greased 12 inch pizza pans. Build up edges slightly. Bake at 425 degrees, 12 minutes. Add desired pizza topping and bake 12-15 minutes longer. Makes 2 12 inch pizzas.

Yield: 12 servings



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