Hi Iris:
Here is the recipe and " how to."

: 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

I made one tonight using the Prebaked Dough, from the freezer.
I put it in What's For Dinner , Post.

As for thickness, that is a Personal choice. I don't like a Paper Thin Crust.

But I do like a thick end Crust that you can bite through and it's Crispy and Tender.

You don't really need a mixer to make good Dough.

Hope this helps. If you have any more questions, ask away.
Let me know how you make out.

LOU

Thanks, Lou. The only pans I have are some round ones, about 12" diameter inside the rim. How many would the dough recipe make? The thickness sounds about like I'd want it. Let me make sure I understand the directions. I put the pack of yeast and the sugar in 1/2 cup warm water. I guess I'd need to stir it up some. Then I put the 1 cup of water, 1 cup of plain flour, the 1/2 cup whole wheat flour and the yeast mixture in a big bowl. I don't know what "if risen" means. Do I need to wait a certain amount of time for the yeast rise in the cup after it's mixed with the water? I think I understand the rest of the instructions. I've made loaf bread before, but not very often. Oh, should I put parchment paper under the crusts or just put them in the pans? Thanks for your help.

I forgot to ask, is it ok to make it a day ahead and refrigerate? If it's ok to do that, at what point do I put it in the refrigerator? After being punched down and made into balls?

You would put the yeast in the 1/2 cup of water, to see if will rise, like to test it.
In 5 minutes you should know. It will start to grow.

Just coat the pans with a small amount of oil. No Parchment paper.
The 12 inch pans will take about 12 ounces of dough.
You can refrigerate like you said , after it has risen once and made into Balls.

A lot of Pizzeria's do this, to have the dough ready.

Or you can spread the dough out to the edge and up the side a little.
I usually make the bottom about the thickness of 3 penny's and double that on the side crust.

Let it rise a little , poke holes in the bottom, with a fork and put it in the oven.
Bake until firm and you see some tan spots start to show.
Take them out and cool fast, on a rack.
Now you can make your Pizza or put them in Plastic bags to freeze, for later.
LOU

Thanks again for the instructions. Would there be enough dough for 2 or 3 pizzas, if done at that thickness? I can't visualize how large 12 ounces of dough would be and I haven't baked enough to know how far that amount of flour would go when making crusts. I'm making the pizzas on Wednesday and I'll let you know how it turns out.

Hey as long as there's a Pizza thread is it ok to ask about Pepperoni? I was visiting a friend in Detroit and she had some left over pizza. The Pepperoni was really good - she said the lady asked her if she wanted "old-style" or new - or something to that affect. She chose the old-style and it was thin and spicy - I liked it!. Now that said I don't know where you'd get good pepperoni - but are there good and better brands?

Iris:
Cut a piece off the size of a tennis ball. Then divide the other in two pieces.
They should make two, 12 inch pizza's. If you need more dough,
take some from the tennis ball and add it. If it is too much dough, take some out.

If you have a small ball of dough left over make a Mimi Pizza. Just wing it.

Mary:
I don't have too much to choose from, where I live.

The one I like best here, is Margarita Brand, Pre Sliced.
Second is Hormel.
LOU

That was easy so far. It's rising now. I have a Sharp convection microwave, so I set it for 100 degrees (just convection) for an hour. It's got 20 minutes go to and it looks like it's already over twice as big as it started out.

Lou's pizza dough recipe is great! I make it now at least once a week. I split the dough in half and put it in two jelly-roll pans that have been oiled. Get lots of pizza that way! The kids love it (and DH and I do too).

Mama Mia to4:
Thanks. What size are the jelly roll pans. Would that be the same as 2 - 12inch round pans.

Iris: I don't understand what you are doing with the 100 degree oven??? Letting it rise?
Does that dry out the top ?

That's a little hot to proof the Dough. I stay about 80 to 85 degrees.

There is no set time for rising !!! Just let it double, then punch it down and make 2 balls.

It may take 25 minutes to 1 hour.

I usualy turn the oven on for 2 minutes, shut it and put the dough in.
I put a pan of hot water on the shelf below.

LOU

Lou, the instructions that came with the oven say it can be used to proof dough. I have done it several times and it's always worked fine. It doesn't take long though. I put a damp towel across the top of the bowl to keep the dry air off the dough. Right after I posted that, I stuck my finger in and the indentation remained, so I took the dough out and punched it down right then. I prebaked them like you said, cooled and put in refrigerator, and this afternoon I made the pizza.

Your instructions to take out a tennis ball sized piece and the rest would be right for two 12" pizzas was right on the money. I made a little pizza with the tennis ball. I made some sauce with an 8 oz can tomato sauce, 1/2 a little can of tomato paste, some minced garlic, 1/4-1/2 tsp. sugar, and some Italian seasoning with some additional basil and oregano. It was just the right amount for the crusts. I used no salt added sauce and paste since the meat and cheese would be salty enough. To make the cheese less fattening and salty, I used part chopped up reduced fat Swiss (Sargento presliced for sandwiches), mixed with shredded mozzarella/provolone blend. I was taking the pizzas somewhere, so I got two new medium pizza boxes from Papa Johns to put them in. The pizzas were very good. Thanks for the recipe and the additional instructions.

Iris:
Your welcome. That was fun !!! I'm glad everything turned out good.

When I get some time I'll send you a recipe for the sauce.
You can make a batch and freeze it.

In portion containers.
LOU

Lou, my pans are 17 1/2" x 12 3/4. It takes a couple hand pressings with time in between to get the dough to cover that area, but I always end up with enough to make a lip of dough around the edge to keep all the goodies in. Then I cut it into squares like Ledo's does. This is especially great for my one daughter that doesn't like the crust. She always gets the inside squares :-)

Nancy

Nancy:
I dare you to try the Stuffed Crust. Maybe your DD will like that. It's easy!!!
Lou

Nancy :
Here's your size with the Stuffed Crust.

Dough streched out and over the edge 1 1/2 inches. Sauce and Pepperoni, added, inside of the pan.

Dough is flopped over the Pepperoni and pressed down into the inside.
Sausage and sauce is added to the next edge. Dough is flopped over into the inside again.
Continue all around.

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All the edges done and Sauce is added. Then in the oven for about 8 minutes.

Take it out and add toppings. Then back in the oven to finish baking.

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Here it is sliced showing the Stuffed Crust.

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I'll put the Sauce in when I find it.
LOU

Great, thanks! I'll take the sauce recipe and save it for the next time I make pizza. The stuffed crust pizza looks delicious!

Iris:
Here is the Sauce Recipe.

Pizza Sauce and Spaghetti Sauce ( Gravy )

Some choices of tomatoes are Contadina , Red Pack , Hunts , All Red, = Tutto Rosso, Chento

Pizza Sauce

Start with 1 large can of Crushed Tomatoes and I can of Tomatoe Puree.

I use Powdered Spices now, and get the same results
1 level teaspoon 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, when done , after 1/2 hour.

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 Parmesan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

I make about 8 Quarts of Spaghetti Sauce at one time and put into different size containers.
I use this for Pizza, because I like the flavor.

LOU