Fantastic Pizza and Breadsticks

We have pizza night about once a week and i have tried several difference dough recipes of the past year or so. This recipe is by far the best, although it does take some early afternoon prep!  I use a bread machine for the mixing and kneading, which makes my job much easier.  This recipe is adapted from the  Farm Journal's Country Cookbook, which I highly recommend over any modern cookbook on the market.

1 pckg. active dry yeast
1 1/4 C. Warm Water (110-115 degrees)
3 1/2 C. Sifted flour
1/2 tsp. salt
1 tsp. garlic powder
1 tsp. dry oregano
1 tsp. dry parsley

Add ingredients to bread machine and let the machine do all the work (adding a bit more flour if needed)


Stir yeast into warm water.  Add 1 C. flour.  mix salt into 1 C. flour and add to mixture.  Beat thoroughly. Add remaining flour.  Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.  Set in a covered, greased bowl, and let rise in a warm place (about 80 degrees) until doubled, about 30 minutes.


Turn dough (from machine or bowl) onto board and knead out large bubbles Divide the dough in half and roll out to fit 2 12" pizza pans, or make one pizza and 8-10 breadsticks.  Let the pizza and breadsticks rise  again until doubled, about 30 minutes.  Add sauce and toppings.  Bake 20-25 minutes at 450 degrees, rotating the pans once during baking.


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