haven't found dough. But, some rather bland pizza crusts are in the frozen section back left corner of Fortune mart...from memory about 60 pesos a 2 pack. After making the pizzas and pricing all the ingredients, we now just buy them at why not.
Hi Mark---this is a receipe I have used for years---adjust as needed. About 2 cups of warm water, 1 1/2 tblspoon dry active yeast, and tsp of sugar, tsp of salt, stir together and let sit until it "proofs'---bubbles and smells yeasty---about 20 to 30 minutes add flour (preferable unbleached white) ( other options, add minced garlic ) until dough is really sticky and can be formed into a ball , then turn out on to a floured surface and knead until elastic--adding flour as necessary to keep from sticking---add olive oil to the original mixing bowl, put dough ball back in , turn to coat with olive oil and place somewhere to rise until doubled, then it is ready to use, add topppings ---hot oven (400-450), baking stone preferrred---for crisper crust, prebake for 10 minutes before topping--hope you enjoy the crust as much as I have enjoyed your photos!
sounds good! Might be hopeless trying to get most ovens here to 400+ degrees. :-( Thanks for your kind words...
hey tlrtraveler.... i was just about to try your pizza dough recipe and noticed you didn't list the amount of flour : ) thanks... norm : ))~ who's just learning and... enjoying this cooking stuff
Sorry---did not mean to be imprecise, but the flour amount is dependent upon how much water is added initially--if it is about 1 1/2cups water, then start with 2 1/2 cups flour and stir until really sticky, the slowly add flour until a ball begins to form, then turn out onto a floured surface, flour your hands and begin to knead it--just grab the front and pull it to the back and then push it down---repeatedly until the dough becomes elastic and does not stick to your hands--it is not a sicience experiement, so you can vary the ingredients a little---add garlic or rosemary ---sun dried tomatoes--whatever is your pleasure--I am approximating all the measurements cause the italian lady who taught the recipie to me laughed when i ask how much of this or that---she said just enough---as if that explained everything! good luck and have fun!
