kk@aipna.ed.ac.uk (Kathleen King) (01/23/91)
Can anyone give me guidelines on how to make very easy pizza dough, the sort you can freeze? I'd prefer something without eggs or sugar if that's possible. How long does it take to cook once made up? Do you have to partially cook it before sticking the stuff on top? Please post in universal language (i.e. not using dialect words like `cup', `zuccini' or `grits'....) Fanks. Kathleen King [ In rec.food.recipes digest 3 is a recipe for deep-dish pizza dough submitted by William Watson. He said it could also be used for thin crust, and gives several recommendations for toppings. -aem ]