Even the youngest could sit in the highchair and play with a "doughball." You're not supposed to let children eat raw flour, so since plain bread dough isn't as appetizing as something like cookie or cake batter, it's easier to teach them not to put it bread dough in their mouths.
It was the perfect recipe for us, because you make the dough by hand and it makes three "doughballs" for three 9-inch pan pizzas, baked in pie plates.
You can make three different combinations of toppings, too.
- 1 package or 2-1/4 tsp traditional dry yeast
- 1/4 cup lukewarm water
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 Tbsp shortening or olive oil
- 1 cup boiling water
- 2-3/4 cups flour
- 3 tsp. olive oil
- grated parmesan cheese
- tomato sauce or 1 28-ounce can crushed or diced tomatoes, drained
- 12 oz. or more mozzarella cheese
- desired toppings: pepperoni, mushrooms, green peppers, etc.
- Soften yeast in lukewarm water for 10 minutes.
- Place sugar, salt, shortening and boiling water in a large bowl.
- Stir till shortening melts and sugar dissolves.
- Let cool to lukewarm, then add yeast mixture.
- Add 1-1/2 cups flour. Beat with a wooden spoon till smooth.
- Add remaining flour or enough to make a dough just firm enough to handle.
- Knead till smooth on a lightly floured board.
- Divide dough into thirds. Knead each piece into a smooth ball.
- Flatten, then stretch out by hand or roll each with a rolling pin until big enough to fit a lightly greased 9-inch pie plate.
- Press up around edges to make a slight rim.
- Let dough rise in pans in a warm place (76 degrees F) for 15 minutes.
- Brush dough lightly with olive oil.
- Sprinkle dough with parmesan cheese.
- Cover with drained tomatoes or pizza sauce.
- Top with slivers of mozzarella cheese.
- Add other desired toppings. Grate mozzarella cheese over top.
- Bake in a preheated 425 degree F oven for 18-20 minutes or until crust is turning golden and toppings are cooked and cheese is bubbly.
