Ingredients:
- 6 cups flour
- 19 cups in a bag... is between $1 and $2, I think
- 2 cups water
- 1 package (1 tablespoon) yeast
- $.80 for three packages
- 1.5 teaspoons salt
- Around $1 for 20ish ounces
- 4 tablespoons white sugar
- $3 for a 5 pound bag (again, just a guess)
- 4 tablespoons cooking oil
- $1.50 for a large bottle
- 2 tablespoons of oregano
- 2 tablespoons Italian seasoning (or 4 tablespoons if you don't use oregano)
- Spaghetti sauce
- $1.50 for 24 ounces
- 3 - 4 cups of cheese
- $3.50 for 4 cups
- Cooking spray (if using cookie sheets)
- Any other toppings you want (peppers, pepperoni, sausage, mushrooms, etc)
Dishes and Utensils needed:
- Large Plastic Bowl
- 2 baking stones or cookie sheets
- Microwave safe container (at least 2 cups)
- Thermometer
- Rolling pin (convenient, not necessary)
Cook time: 30 minutes + time need to let dough rise (a couple hours or so?)
People fed: 6 - 8
Total Cost: approximately $5
Directions:
First to make the dough. In the large plastic bowl combine 3 cups of flour and the yeast. In the microwave-safe container, combine the water, salt, sugar, and oil. Microwave the water-solution until it is between 115 and 120 degrees Fahrenheit. It is important that the water is in between these temperatures to properly grow the yeast. Too high and you'll kill the yeast. Too low and it won't grow. Add oregano and Italian seasoning to the flour.
After you have your properly heated water, add it to the flour. Sir. Add the rest of the flour half a cup at a time, mixing in between additions of the flour. Then cover the floor with a lid or something and put it someplace where it will not be disturbed (I like to put it in the microwave or oven, but make sure no one tries to use either of those while the dough is in there).
I usually let the dough sit for about 2 hours. I don't know what the minimum time is, but let the dough double in size. Once it has, remove the dough from its safe location and punch it down. Set oven for 400 degrees. Split the dough in half and spread onto the baking stones or cookie sheets (whichever you are using). The rolling pin can be used here. Place the dough in the oven (making sure to place them appropriately for maximum ventilation). Bake for 10 minutes. Remove the dough and add the sauce (to taste), cheese (most or all of it), and whatever toppings you like. Return to oven for 7 to 10 minutes. Remove from oven, cut, let cool, and eat!
Alternatively, one half of the dough can be shaped into breadsticks instead of a pizza.
First to make the dough. In the large plastic bowl combine 3 cups of flour and the yeast. In the microwave-safe container, combine the water, salt, sugar, and oil. Microwave the water-solution until it is between 115 and 120 degrees Fahrenheit. It is important that the water is in between these temperatures to properly grow the yeast. Too high and you'll kill the yeast. Too low and it won't grow. Add oregano and Italian seasoning to the flour.
After you have your properly heated water, add it to the flour. Sir. Add the rest of the flour half a cup at a time, mixing in between additions of the flour. Then cover the floor with a lid or something and put it someplace where it will not be disturbed (I like to put it in the microwave or oven, but make sure no one tries to use either of those while the dough is in there).
I usually let the dough sit for about 2 hours. I don't know what the minimum time is, but let the dough double in size. Once it has, remove the dough from its safe location and punch it down. Set oven for 400 degrees. Split the dough in half and spread onto the baking stones or cookie sheets (whichever you are using). The rolling pin can be used here. Place the dough in the oven (making sure to place them appropriately for maximum ventilation). Bake for 10 minutes. Remove the dough and add the sauce (to taste), cheese (most or all of it), and whatever toppings you like. Return to oven for 7 to 10 minutes. Remove from oven, cut, let cool, and eat!
Alternatively, one half of the dough can be shaped into breadsticks instead of a pizza.
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