Wednesday, January 20, 2010


Of course you can start off with a salad with lots of walnuts, spinach, & cranberries.....I think Italian tomatoes tastes & looks the best in any salad. We always use the BIG plastic bowls you get at the dollar store for salads, so..... more salad, less fats stuff.

Here's the vintage looking original recipe! Ha.

Mix lightly.....

Flour the rolling area....

Or can be divided in to two balls.

Pastry paper required no pan cleaning afterwards!!!!!!!yaaaaa.

Half pepperoni, have onions & cut up tomatoes.

This has to be my very favorite pizza crust recipe! I haven't found any to surpass ~ it's light, chewy, & easy! I have to give credit to J.P. Morgan Chase, for this great recipe, when I worked for the CEO, of Bank One, before Chase took them over ~ this was handed down to me from Bruce Bailey, at that time. He said it was his wife's favorite! So here it is being shared with you, so you can enjoy it. I hadn't made it in a long while. And just put it to the test last night. Mmmmm! It was my husband & son's, favorite dish....:

1 package yeast (three come in a pack, only use one)
1/4 cup lukewarm water
2 tablespoons olive oil (says you can use oleo or oil)
1 1/2 t. salt (I use 1/2 t.)
3 1/2 cups unsifted flour

Soften yeast in lukewarm water & let stand 5 minutes. Pour hot water over olive oil & salt. Let cool to lukewarm. Then combine with yeast. Gradually stir in flour, mixing until dough is smooth. Knead lightly. Roll out to 1/8 inch thick on cookie sheet. ( I use pasty paper, works like a dream?) Spread dough with your favorite tomato sauce & mozzarella cheese, pepperoni, Italian spices, garlic, & whatever you love. (Can sprinkle a little olive oil over pizza.) BAKE AT 425 DEGREES FOR 20 MINUTES. I like to preheat oven. You will love it!!!
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