From Paulette Vickery's Recipe Collection

PAN 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 to high and beat 3 minutes longer. Stir in as much remaining flour as possible using a spoon. On lightly floured pastry board, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Return dough to a clean, large, greased mixing bowl, turning once to coat intire surface of dough. Cover and let rise in warm, draft free place, till double, about 1 hour. Punch down dough. Divide in half. Cover, let rest 10 minutes. Pat dough onto bottom and half way up sides of 2 9 inch baking pans. Cover, let rise till nearly double, 30-45 minutes. Bake at 375 degrees, 20-25 minutes. Add desired pizza topping. Bake 20-25 minutes longer. Makes 2 pan pizzas.

Yield: 12 servings



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