You might think I've made a typo when you see that we use 3 packets of dry active yeast to 1 cup of water instead of the "normal" 1 packet to 1 cup of water, but I haven't. That extra yeast is what gives my Aunt's pizza it's distinctive flavor. Furthermore, you might be shocked to see that I don't put sugar in with the yeast nor do I put any salt or oil in the dough.
Auntie Ann's Pizzas
Auntie Ann's Pizzas
For the Dough:
3 (1/4 oz.) packets of dry, active yeast
1 c. lukewarm water
4 to 6 cups of all-purpose flour (6 c. will make 6 thin pizzas, 4 c. will make 3 thin pizzas)
additional water
Dissolve the yeast in the 1 cup of water, let sit for 5 minutes.
If you have a stand alone mixer, use the bread dough hook and mix the flour with the yeast mixture, adding tablespoons of water as needed if your dough looks dry. Continue to mix until dough forms a ball.
Place dough ball onto well floured flat surface and knead for 5 minutes. Form into tight ball and put in a large, oiled bowl covering with a just damp clean kitchen towel (just drape towel over bowl, don't form it around dough). Place bowl in a warm, dry area. Let the dough sit and double in size (roughly 1 hour), punch the dough down and allow it to rise once again.
For the Sauce:
1 (29 oz.) can of tomato sauce
The rest of the ingredients are to taste, but here's what I used my last batch:
1 TBS. parsley
1 TBS. onion powder
1 TBS. garlic powder
1 tsp. oregano
2 tsp. basil
Simmer for an hour or longer, stirring occasionally.
Toppings:
Whatever your lil heart desires =)
3 (1/4 oz.) packets of dry, active yeast
1 c. lukewarm water
4 to 6 cups of all-purpose flour (6 c. will make 6 thin pizzas, 4 c. will make 3 thin pizzas)
additional water
Dissolve the yeast in the 1 cup of water, let sit for 5 minutes.
If you have a stand alone mixer, use the bread dough hook and mix the flour with the yeast mixture, adding tablespoons of water as needed if your dough looks dry. Continue to mix until dough forms a ball.
Place dough ball onto well floured flat surface and knead for 5 minutes. Form into tight ball and put in a large, oiled bowl covering with a just damp clean kitchen towel (just drape towel over bowl, don't form it around dough). Place bowl in a warm, dry area. Let the dough sit and double in size (roughly 1 hour), punch the dough down and allow it to rise once again.
For the Sauce:
1 (29 oz.) can of tomato sauce
The rest of the ingredients are to taste, but here's what I used my last batch:
1 TBS. parsley
1 TBS. onion powder
1 TBS. garlic powder
1 tsp. oregano
2 tsp. basil
Simmer for an hour or longer, stirring occasionally.
Toppings:
Whatever your lil heart desires =)
To prepare the pizzas:
Preheat oven to 400ยบ F.
Grease your pizza pans with shortening. I'm talking the white lard Crisco type stuff. Oil can definitely be used, but I find spreading the dough goes much easier with something not so "slippery". Place a softball sized wad of dough in the middle of your pan and start spreading it out working it so that you are spreading from the middle to the edges. This causes less holes in such a thin crust. If you do encounter holes, either pinch them shut if you've got enough dough or add a little "dough patch" - but make sure you have no holes before you add your sauce.
Once you have the dough spread, place pizza sauce on top and spread it to about 1/2 inch from the edge (or you can be like me and "slip" every once in a while so that you get a lil burnt sauce on your crust :D ) then add your toppings. Always keep in mind, try not to overload your pizza, the thin crust won't get crispy if you do.
Place in preheated oven and bake for 20-25 minutes. Check your pies and if they look all golden brown and bubbly, they are done. Another step I take to see if they are done is I carefully slide a wide metal spatula underneath and lift the crust a bit to see if it's brown underneath near the middle. If it is, done - done - done =)
Preheat oven to 400ยบ F.
Grease your pizza pans with shortening. I'm talking the white lard Crisco type stuff. Oil can definitely be used, but I find spreading the dough goes much easier with something not so "slippery". Place a softball sized wad of dough in the middle of your pan and start spreading it out working it so that you are spreading from the middle to the edges. This causes less holes in such a thin crust. If you do encounter holes, either pinch them shut if you've got enough dough or add a little "dough patch" - but make sure you have no holes before you add your sauce.
Once you have the dough spread, place pizza sauce on top and spread it to about 1/2 inch from the edge (or you can be like me and "slip" every once in a while so that you get a lil burnt sauce on your crust :D ) then add your toppings. Always keep in mind, try not to overload your pizza, the thin crust won't get crispy if you do.
Place in preheated oven and bake for 20-25 minutes. Check your pies and if they look all golden brown and bubbly, they are done. Another step I take to see if they are done is I carefully slide a wide metal spatula underneath and lift the crust a bit to see if it's brown underneath near the middle. If it is, done - done - done =)
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