2 pk Dry yeast
2/3 c Water; warm
2 ts Sugar
2 c Water; cold
3 tb Corn oil
2 tb Sugar
1/4 ts Garlic salt
1 ts Salt
1/2 ts Dry oregano leaves
6-1/2 c All-purpose flour; up to 7 c
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 corn meal.
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°F, 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.
