Handmade Dough: Dissolve 2 tsp sugar in 2 c warm water. Add 2 T yeast. Wait 10 minutes until nicely risen. Stir. Add 2 tsp salt and 2 T oil. Mix. Add dill & garlic powder if desired. Gradually stir and knead in 5 c flour (more or less – enough to reach desired consistency, firm, not sticky, not dry). Divide into 3 portions. Freeze extra portions right away. Let rise 15 minutes on greased pizza tray, then roll out from center.
Bread Machine Dough: On dough setting, combine 1 c beer, 1 T margarine, 1 T sugar, 1 tsp salt, 2 2/3 c flour (preferably bread flour), 1 1/4 tsp yeast. Add dill & garlic powder if desired.
Or make pizzas on tortillas.
Sauce: Mix one 680 ml can of tomato sauce, three 156 ml cans of tomato paste, 1 tsp oregano, 1 generous tsp garlic powder, 1 tsp pepper, 1/2 tsp salt, and other seasoning as desired (crushed chilis, rosemary, etc). Freeze extra.
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