I need a good recipe for pizza dough. or maybe even a whole pizza recipe?????

Here is the only pizza crust recipe I use. This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. The olive oil gives it a really nice flavour. It makes one large crust, or two smaller crusts.

INGREDIENTS

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 teaspoon salt

2 tablespoons olive oil

3 1/3 cups all-purpose flour

DIRECTIONS

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Garlic Chicken Pizza:

The first time I had a slice of garlic pizza in a restaurant in Janeau, Alaska, I knew I'd have to create my own version. After experimenting with the ingredients for more than five years, I finally came up with the ideal mix. I like Boboli crust the best, and these three cheeses work well together. I make this for my friends about once a month.

2 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

4 garlic cloves, minced

1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)

1 1/2 cups shredded cooked chicken breast (about 8 ounces)

1 cup chopped plum tomato

1 cup chopped mushrooms

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1/4 cup (1 ounce) crumbled feta cheese

1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

1/4 cup chopped green onions

Preheat oven to 400°.

Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.

Bake at 400° for 15 minutes or until cheeses melt.

Yield: 8 servings (serving size: 1 slice)

PIZZA MARGHERITA

The classic combination of tomatoes, basil and cheese is unbeatable, especially with the addition of prosciutto. Pair the pizza with a salad of radicchio and romaine in an oil and vinegar dressing. Follow up with cannoli and espresso.

All purpose flour

1 10-ounce tube refrigerated pizza dough

1 14 1/2-ounce can seasoned pasta-style tomatoes, well drained

1/2 cup slivered thinly sliced prosciutto

1/3 cup thinly sliced fresh basil or 1 tablespoon dried

1 cup (packed) grated mozzarella cheese (about 4 ounces)

Preheat oven to 425°F. Lightly sprinkle heavy large baking sheet with flour. Unfold dough on prepared baking sheet. Stretch and/or roll dough to 9x12-inch rectangle. Sprinkle tomatoes, then prosciutto and basil over dough, leaving 1-inch border. Top with cheese.

Bake pizza until cheese melts and crust is golden brown, about 12 minutes. Transfer pizza to work surface. Cut into squares and serve hot.

Makes 2 Servings.

Pizza Dough

INGREDIENTS:

1 envelope active dry yeast

1 cup warm water

1/2 teaspoon sugar

3 1/2 cups all-purpose flour

1 teaspoon salt

PREPARATION:

Put warm water in a cup; sprinkle yeast over water and stir in sugar. Let yeast stand for about 10 minutes, or until it begins to bubble.

Sift flour and salt into a large bowl; pour in yeast mixture and beat until a stiff dough is formed.

Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as necessary to keep from sticking to hands and board.

Place in a large bowl greased with shortening; turn dough over to coat the other side with shortening. Cover with towel; let rise in a warm place, away from drafts, for about 30 minutes. Dough will be double in bulk. Punch dough down and divide in half. Grease two 14-inch pizza pans and grease hands lightly. Place half the dough in each pan and stretch to fit bottom and up sides of pan. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake according to pizza recipe directions, or about 15 to 20 minutes at 425°.

"Homemade Pizza Supreme" - 2 pizzas

1 (1/4 oz.) pkg. dry yeast

2 cups warm water (110*-115*)

3 tbsp. vegetable oil

1 1/2 tsp. salt

4-6 cups all-purpose flour

SAUCE

2 (8 oz.) cans tomato sauce

1 1/2 tsp. grated onion

1 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

TOPPINGS

4 cups (16 oz.) shredded mozzarella cheese

4 oz. Canadian bacon; diced

1 (3 1/2 oz.) pkg. sliced pepperoni

1 medium sweet red pepper; sliced

1 medium green pepper; sliced

1 (2 1/4 oz.) can sliced ripe olives; drained

1 cup chopped onion

1 cup grated Parmesan cheese

1/2 cup minced fresh basil

In large mixing bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.

Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13" circle. Transfer to two greased 12" pizza pans; build up edges slightly. Bake at 375* - 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake 15-20 minutes or until cheese is melted. Yield: 2 pizzas (6 slices each).

Buy the dough, it is cheap as dirt and then make this. Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.

Classic Margherita Pizza

http://home.ivillage.com/cooking/cookcon/0,,7f3c7v...

Pizza Hut Original Pan Pizza

Sauce

1 (8 ounce) can tomato sauce

1 teaspoon dry oregano

1/2 teaspoon marjoram

1/2 teaspoon dry basil

1/2 teaspoon garlic salt

Combine and let sit for 1 hour.

Dough

1 1/3 cups warm water (105 degrees F)

1/4 cup non-fat dry milk

1/2 teaspoon salt

4 cups flour

1 tablespoon granulated sugar

1 package dry yeast

2 tablespoons vegetable oil (for dough)

9 ounces vegetable oil (3 ounces per pan)

Butter-flavored Pam

Put yeast, sugar, salt, and dry milk in a large bowl.

Add water and stir to mix well.

Allow to sit for two minutes.

Add oil and stir again.

Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls.

Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.

Using a rolling pin, roll out each dough ball to about a 9-inch circle.

Place in cake pans. Spray the outer edge of dough with Pam.

Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For each 9-inch pizza

Preheat oven to 475 degrees F.

Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.

Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.

Place toppings of your choice in this order: Pepperoni or ham,

vegetables, meats (cooked ground sausage or beef)

Top with 3 ounces mozzarella cheese.

Cook until cheese is bubbling and outer crust is brown. Cut into six slices.

Servings: 2

If I were you I would just go buy frozen bread dough and use that. Let it thaw until just raising, then roll it out in a round circle. Add sauce and toppings. Bake it on a pizza stone dusted with plenty of cornmeal. When your pizza comes out of oven brush edges with warm garlic butter. No one will ever know unless you tell them.

Some times your local pizza place will sell you dough for a couple of dollars that How I make my own pizzas. and Zeppolis.