Terri: Here is the Recipe and what I do. Just make a ball of dough that isn't sticky. I don't make it too stiff.
I'll put on the Pizza Sauce Recipe too.

: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
½ cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about ½" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

Terri: Here is the Pizza and Spaghetti Sauce ( Gravy
Nobody on the FF seems to be interested .
They always tell me how good Mario Mastrianni's , Uno's , Duo's , Trio's or Jesseppi Verdi's,
Angelo Popadupolis and Maria Mama Mia's, Sauce is.
Mine must be pretty good. I won a Competetion. Whatever !!!

Pizza Sauce and Spaghetti Sauce ( Gravy )
I used Pizza Sauce, which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , Hunts , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste. I use only Powdered Spices now.
And get the same results. Saves a lot of time.

Start with 3/4 teaspoon of garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like. if you can let it cool and skim the fat off the top.
I bake 50 meatballs for about 15 minutes and freeze them,
to keep on hand.
Some will frown at putting the uncooked meats in the sauce
but I wouldn't tell anyone this, if I didn't do it for years.
LOU

Thank you Lou..the dough rose really well both times..It was a happy dough..~see pizza thread~.

I'm sorry to hear you almost burned your shrimpies for me!

Terry, Lou's dough recipe works very well for sweet breads too. I've used it several times now and it has had a beautiful consistent rise and you're right it is a very happy dough! I used it for the Cinna-bits, sort of like cinnamon buns, and it worked out very well and it is so easy to work with.

Michelle

Michelle:
I think you are confused with, the Pizza dough and the
Braided Dough
The one you used for Sin Bunns has a slightly sweet taste.
Braided !

Everyone has their own way to do this, which is better.
But! I like to cook and bake using easier ways,
long as the end results are the same.

I've used this recipe since I got out of the Army, a very long time ago
and converted it from Army Baking (Large amounts)to Home Baking.
It wasn't easy going from 4 Quarts to 4 cups , etc.
But I worked it out.

I got the results that I wanted and I'm passing it on to
everyone.

Here is the recipe:

Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns Etc.

2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save ½ egg w. a little milk for basting )
1 teasp.+ of Vanilla - -
½ cup + of oil - -
½ teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total
enough to knead into a soft ball that doesnt stick to your hands.
I now substitute a cup of WW Flour. I makes it more tender.

Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm the milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes.
Add flour until you make a soft Ball of dough that doesnt stick to your hands.
Dont make it stiff , try to keep it a "soft dough."
On the Work Top, Sprinkle some flour under the ball and Knead it until smooth.
Place it in a large bowl, Rub some oil on top.
Cover with a damp towel and place in a warm spot until double.
I usually turn my oven on for a few minutes to warm and shut it.
Place a pan of hot water on the bottom shelf.
Then place the dough bowl in the oven to rise.

When doubled deflate and put it out of the bowl onto a floured worktop.

Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces
and stick them together at one end .

Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you ,
twist each piece clockwise about 8 times and
lay them down so you can Platt or Braid them and
stick the other ends together
There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things.

Place the 2 shaped loaves on lightly oiled cookie tins, or loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising.
When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan.
Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!

This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape.
The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional

This dough can also be used for Cinnamon Buns .
I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

{{gwi:1476807}}

Michelle:
Did you see this Thread ??? I hope this is the one you used for your Buns!!!

LOU

Oh dear I hope I did not confuse anyone! Lou is correct I used his Braided Dough for the Cinna Bits and the Pizza Dough for my pizza.

But both are excellent rising doughs and very happy!

Michelle

Michelle:
Thanks, for noticing about the 2 different Doughs. Didn't want to confuse anyone.

I came up with something even better. That I hope someone will try.

The Yellow Cake MIx with Yeast. It's Posted and has a perfect texture.
For Cinnamon Buns, Rolls and a Cinnamon Log Roll.

And is very easy to do. You know, all my recipes are fast and easy.
All I have to do now is subsitute, so I don't have to use the Cake mix.
Lou