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Pizza Hut Crust
2 pk dry yeast
2/3 c water,Warm
2 t sugar
2 c cold water
3 T corn oil
2 T sugar
1/4 t garlic salt
1 t salt
1/2 t dry oregano leaves
6 1/2 c all-purpose flour -- (up to 7 )
Sprinkle yeast over warm water and stir in the sugar. Let stand about
5 minutes or until very bubbly. Combine the remaining ingredients
with about half of the flour, beating to a smooth batter. Beat in the
yeast mixture and then with a sturdy spoon work in 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 and yet you don't want it to stick to your hands.
Place it in a large plastic food bag, which you can spray inside with Pam
or wipe the inside of it with oil and place the ball of kneaded dough in
this to rise until doubled in bulk. Be sure the plastic bag is large
enough that it will permit the dough to double without splitting the bag.
You can place the bag of dough on a warm, sunny spot on the table or
kitchen counter which helps it to raise quickly and if it's summertime,
place the bag of dough (with open end sealed tightly with tape) in your
car with the windows up! When dough has doubled, punch it down and
shape it to fit two 15" round pizza pans that have been greased and
dusted in cornmeal. Add the sauce and topping ingredients exactly
in the order listed above, spreading each ingredients evenly over the
dough. Let this rise about 20 minutes in a warm place and then bake
at 450, about 20 to 25 minutes, putting one pizza at a time on center
rack of the preheated oven. If you don't want a pizza-pizza and you
can only handle one of them, wrap the second pizza in foil or plastic and
seal it with tape to lock out all air. Freeze it before it rises the last time.
After letting it thaw 30 minutes, you can bake as directed above.
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