Popular Pizza

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A treat for teens! Keep dough in freezer ready to fill and bake


  • 1 pkg. active dry yeast
  • c. warm water (110 to 115°)
  • 3½ to 4 c.


  • Sprinkle yeast on warm water; stir to dissolve. Add 2 c. flour and salt. Beat thoroughly. Stir in remaining flour. Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes.
  • Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
  • Turn onto board and knead