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Pizza



Garlic Pizza Crust (ABM)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon yeast
1 cup tepid water
1 tablespoon sugar
1/4 cup olive oil
1/2 teaspoon salt
3 cups all-purpose flour
1 teaspoon minced garlic

Combine all ingredients in ABM in order suggested by manufacturer.
Select
manual or dough cycle - when cycle is done, I let rise for another 20-
30
minutes in the pan. Punch down and let rise a second time. Remove
from
pan to floured board; cover with a dish towel and allow to rest for a
few
minutes. Roll out to an approximate 9x13 rectangle and fold in
quarters
to put on baking stone. Top as desired. Bake at 400F for 20 minutes.

Adapted for the ABM by Becky Chatham from a recipe by Robbyn Snyder.


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Serving Ideas : Our favorites (so far):

Italian (turkey) sausage, black olives and onions with a red sauce.
One
can of tomato paste is the right amount and consistency for the
sauce -
just add a little sugar, cayenne pepper and Italian seasonings.

Pesto, chicken, chopped tomatoes and sliced green onions.

Chicken, chopped tomatoes, sliced green onions and Ranch sauce (Ranch
dressing mixed with minced garlic).

I like to use Romano, Parmesan and Monterey Jack cheese on all of
these.
I think the Jack cheese has more flavor than Mozzarella.

NOTES : To freeze the dough balls: Make dough as directed through
first
rising. After punching down, put the dough in a quart sized freezer
bag.
You may have to punch it down again in the freezer - check after 20-30
minutes. To thaw and bake: Remove dough ball from freezer
approximately
6 hours prior to mealtime. Preheat your oven to "warm" and then turn
off
the heat (this is important - LOL). Place the dough ball in an oiled
bowl
and rub or mist a little oil over the dough so it doesn't dry out.
Cover
the bowl with plastic wrap and allow to thaw and rise in the preheated
oven. Punch down and proceed as directed in recipe.