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5 lb. flour
2 tbsp. salt
3 tbsp. sugar
3 tbsp. oil
5 packets dry yeast - rapid
1 qt. 12 oz. water

Stir salt, yeast in 12 ounces of tepid water and let stand 10 minutes.

Put flour in large (16 quart) pan and hollow out the center. Mix 1 quart of water with the sugar and oil and add to the center of the flour. Add yeast mixture.

Stir from the center outward to mix and knead dough for 8 minutes. If dough is sticky add flour in small increments until dough is smooth and not sticky in consistency.

Remove dough from pan and oil the bottom of the pan. Place dough in the pan and turn to oil all the sides. Place in a warm area (on top of stove) and cover with a cloth. Let rise until pan is full (punch back down and let rise again - optional).

Remove from pan to a floured board and knead a couple times. Divide dough to cover two 16 inch rectangular pizza pans and three 1 pound loaves of bread.

Grease or oil pans and spread and shape dough to fit.

Let the dough rise in the bread pan. Preheat oven to 425 degrees and bake bread for 15 minutes. Bread should be golden brown and sound hollow when tapped.

Mix 1 (28 ounce) can of crushed tomatoes with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon of oil, 1/4 teaspoon oregano, 1/8 teaspoon black pepper, 2 tablespoons grated cheese. Top with pizza trays with this mixture. Spread 1 (12 ounce) package of shredded Mozzarella cheese on each tray. Added Italian sausage or other toppings to taste.

Preheat oven to 400 degrees and bake pizza for 15 minutes or until golden brown.

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