After sharing the Antique Church Recipe Favorite Spaghetti and Pizza Sauce recipe with you, I later came across this dough recipe further back in the book. This recipe will complete the full recipe if you decide to make pizza. I would also love to hear what else you make with this dough recipe.
This recipe is also Antique, coming from the same old Church recipe that I found the sauce recipe in.
There was a spot I noticed in the recipe that was missing a number, and that is the indication of how much flour is to be used in the initial mixture. I have used a bold font in the recipe to indicate this is where you will want to pay attention. Could be a repeat of the above lines 3/8 c.?
St. John's Pizza Dough
2 Tbsp. Yeast
3/4 c. Milk
1/4 c. Sugar
1 Tbsp. Salt
3/8 c. Oil
Sprinkle yeast over water. Let sit for at least 10 minutes.
Stir in milk and oil.
Sift sugar, salt, and flour.
Add to yeast mixture.
Add enough flour to form dough. Roll out crust large enough for a cookie sheet.
Shopping for the perfect Spaghetti and Pizza sauce is often like buying a wine, you know nothing about it, usually the fancy labeling is the main selling point besides price. I am one whom does not like the sweet tasting sauces, but prefer a natural tomato taste.
This is a antique recipe (around 24 years I am estimating), it comes to you from a book I dug out of my old closet. This recipe is from the small Church & School in my hometown, let me know if you enjoy it!
St. John's Spaghetti and Pizza Sauce
3 c. Tomato Paste
4 c. Water
1/2 tsp. Garlic Salt
2 Tbsp. Oregano
3 Tbsp. Chili Powder
1/2 c. Sugar
Mix all the ingredients together and simmer.
For spaghetti: Add 2 pounds browned beef and spaghetti: simmer for 15 minutes.
For Pizza: Add 2 pounds browned beef and spread on pizza.