Pizza dough

Pizza dough

• pointsevenout 12 years ago
  Recipe by Tbone: Pizza Dough
  This recipe is a whole lot like King Arthur Flours pizza dough recipe.
  Nonetheless it turned out well. Made a Chicago style crust in two 9" cake tins and par baked for 8 minutes.
  Had to let it rest a couple of times to get it well stretched into the tins.
  Fillings:
  8 oz. sliced baby 'bella 'shrooms, sauteed.
  1 med onion, sauteed.
  1/2 large green bell pepper, sauteed.
  2 strips thick cut bacon, square cut and rendered for saute grease for the veggies.
  1 large tomato seeded drained and chopped.
  
  Par baked the crust then added mozzarella slices topped with sauteed veggies.
  Arranged chopped tomato on top, then a few tablespoons of red pizza sauce.
  A sprinkling of garlic powder and some shredded mozzarella on top.
  
  This is a deep dish style the way I made it. Could have used some parmesan or romano cheeses sprinkled on top for a variety in cheese flavor but didn't want to run to the store.
  Was going to throw some pepperoni rounds into the mix but forgot. Bacon pieces had to do.
  
  Crust turned out well. Just a touch of crunchiness on the shell and chewy bread like on the rest.
  Par bake was for 8 minutes at 450 degrees F, then 12 minutes with the toppings 'till nice and bubbly.
  
  My variance was to hand mix and knead instead of using the food processor for a glorified mixer since the destructions wanted a hand kneaded dough. Couldn't see getting one more appliance dirty than necessary.
  
  Pull out of pan and cool for 15 minutes on a wire rack to keep the bottom from getting soggy.
  
  Sorry, no pic. My stomach was leading the band.
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