PIZZA DOUGH MIX IN A JAR RECIPE

This is a gift for friends of all ages, whether a starving college student or a
senior citizen--everyone loves pizza.
2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight
container.

Attach this to the Jar
Pizza
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a
wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured
board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise
for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin
crust, fill and bake the pizzas now.
For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with
tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over
the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes. Let
stand 5 minutes.

'PIZZA HUT' STYLE DOUGH MIX

The secret ingredient here is baking powder. Extensive testing has revealed that
baking powder plus yeast in a pizza dough yields a chewy, tender crust. Baking
powder also produces a near-instant oven rise.

8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder
In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar,
salt and baking powder very well. Store in jar.

INSTRUCTIONS TO ATTACH TO JAR:
To make pizza dough:
1 cup water
1 to 1 1/2 teaspoons fast-rise yeast
3 cups dough mix
2 tablespoons olive oil
Each batch makes 1 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a
variety of smaller, free form individual pizzas.
If you like your pizza crisp, use the lesser amount of yeast. For a fluffier,
bready-like pizza, use the larger amount (and do not roll out too thin). Depending
on the yeast you choose (i.e. brands differ in performance as do fast or active dry
varieties), the fermentation may vary somewhat.
This dough can be kneaded by hand, in a mixer with a dough hook or in a bread
machine (on dough cycle, following manufacturer instructions). For the mixer, place
water in a bowl with yeast. Mix a moment and allow mixture to sit about five
minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth
and elastic on slow speed - about 5-7 minutes. Once dough is made, cover well with
oiled plastic (or refrigerate) and allow to rest one hour. Deflate before
proceeding.
Add sauce and toppings and bake until ready.