PIZZA NIGHT

Your kitchen is the Best Pizza Parlor with this crust and sauce!

PIZZA CRUST                                                                
yield: 3 medium crusts, or two large.

2 cups very warm water
1 Tablespoon instant yeast, i.e. SAF
    If using regular yeast, dissolve in warm water first
1 Tablespoon sugar
3 Tablespoons oil
1 teaspoon salt
6 cups flour - divided

• Stir together salt, sugar and yeast, and HALF the flour.   Add the water and oil all at once.  Mix thoroughly til smooth. 
• Now add 2 more cups flour, stirring til well combined, then add final cup of flour, but only enough to make the ball smooth and not sticky. 
•  Knead for ten minutes on clean surface, or use bread mixer.  Let rest for 10-15 minutes.
• Divide dough into sections. Spray pizza pans with non-stick spray, or if using a stone, sprinkle with corn meal.  Place rounded mound of dough onto pizza pan and push with finger-tips until dough spreads out to edges. You can also use a rolling pin.  Make sure the dough is "Shrinked" after arranging it onto the pan.
• Spoon Pizza sauce on pizza dough 
• Let dough rise for at least 1/2 hour and while it does:
• Sprinkle with generous portions of mozerella cheese
• Arrange favorite TOPPINGS:  pepperoni and olives, ham and pineapple, garlic chicken, (use ranch dressing for sauce, adding extra garlic) Canadian bacon and mushrooms, sausage, tomatoes, green onions, peppers, etc. 
• Pre-heat oven to 450 degrees.  Bake pizzas one at a time in middle of oven for 12-14 minutes. Crust should be golden brown and the top bubbly. Bottom of crust should be a light golden brown.

ITALIAN SAUCE
Simmer the following for 10 minutes:
2 - 8oz. cans tomato sauce
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon brown sugar This should make a generous portion of sauce for 3 medium pizzas; use according to your taste. 

SKY HIGH BISCUITS

Biscuits are a blessing!  With sausage gravy, soup, or as a  treat with strawberry jam.

Pre-heat oven to 450 degrees

Stir the following dry ingredients together:

• 3 cups sifted flour
• 4 1/2 teaspoons baking powder
• 2 Tablespoons sugar
• 3/4 teaspoon salt
• 3/4 teaspoon cream of tartar

Add: 

• 12 Tablespoons butter, cut into flour with pastry blender until mixture is crumbly and butter is in pea-size chunks.

Make a well in center of flour and add all at once:

• 1 beaten egg
• 1 cup milk or may use 1/2 buttermilk.

Stir quickly with large spoon or fork just until the batter is well-moistened and begins to cling together in a form. (If dough appears dry, add 1-2 tablespoons more milk)  Don't overwork, which will lead to tough biscuits.  Now create a soft ball and gently knead without pressing firmly, just 3-4 times with  floured hands.

 Flatten gently onto a floured surface to 1/2 inch thickness. I like placing the dough on floured saran wrap which makes easy clean up. (I usually don't use a rolling pin, but you can if you avoid pressing firmly.) Dust the pin if it sticks to dough.

Prick dough clear through with a floured fork at 1/2 inch intervals which will allow steam to be released during baking, helping the biscuits rise more evenly.

Cut biscuits out as close together as possible, pressing firmly, but not twisting.  Shake out gently. Arrange biscuits close together on cookie sheet, barely touching.

Don't re-roll scraps; they will be tougher to eat. The little pieces are a treat the way they are!
Place on rack in upper third of oven.  Bake 8-12 minutes until lightly crusty and golden brown. Serve hot!

Alternate ways to try:

• Use half lard and half butter
• Use heavy cream instead of butter
• Make your own baking powder:  1/4 cup cream of tartar and 2 tablespoons baking soda.  Store in tight-sealed jar at room temp for up to 4 weeks.