Allamericanpizzacrust Recipes

THE BEST PIZZA CRUST

Steps:

• Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
• Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
• Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
• Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

ALL-AMERICAN PIZZA CRUST

Steps:

• Preheat oven to 400°F.
• In a mixer bowl, combine 1 cup flour, yeast and salt; mix well.
• Combine water and oil; heat to 120 - 130 F, add to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 3 - 5 minutes.
• Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12 or 14-inch pizza pan. Sprinkle 1/4 cup of your favorite shredded cheese over dough to prevent a soggy crust.
• Spread prepared pizza sauce on each pizza (approximately 3/4 cup of sauce per pizza).
• Add your favorite toppings. Cover with shredded cheese of your choice.
• Bake at 400°F for 25 - 30 minutes (see NOTE below) until edge is crisp and light golden brown and cheeses are melted. Serve immediately.
• Note: It may not take the full time. In my oven, it was about 20 minutes.

ALL-AMERICAN SNACK MIX

Steps:

• In large bowl or resealable gallon-size food-storage plastic bag, mix ingredients.
• Store in airtight container.

ALL-AMERICAN PIE CRUST

Steps:

• In the work bowl of a food processor fitted with the metal blade, combine the flour and salt, then add the vegetable shortening and butter. Process until the mixture resembles coarse meal, 8 to 10 seconds.
• With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
• Flour a clean work surface and a rolling pin. (If making a double crust pie or 2 pie shells, work with one disk at a time, keeping the second disk chilled.) Place a dough disk in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn, and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
• Ease the pastry into a 9-inch pie plate. Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate. For a simple decorative edge, press the tines of a fork around the folded pastry. To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough. Chill until firm, about 30 minutes.
• To blind bake, see directions on page 64.

ALMOND FLOUR PIZZA CRUST

Steps:

• Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.
• Whisk together the dry ingredients in a large mixing bowl; set them aside.
• In a separate bowl, beat together the eggs and oil until frothy.
• Pour the wet ingredients into the dry ingredients and mix together to form a dough.
• Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.
• Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
• Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
• If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
• Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.