Mystery Pizza by Steve and Me at Market Tuesday 4/26/2011

This was a pizza dough Steve and I mixed at market Tuesday in a few minutes.  We made the pizza about 10 minutes after we mixed the dough.  I did some stretch and folds and Steve also did some stretch and folds, because the dough was sticky. No extra bench flour was needed to be used, other than he normal amount that is used to open a dough ball.  The dough ball wasn’t oiled or floured at all.  This was a 12" pizza.  Steve opened the dough ball.  This pizza turned out better than I thought it would, but there wasn’t a lot of flavor in the crust, because it was made so quick.

http://en.wikipedia.org/wiki/Betty_Crocker

http://www.livestrong.com/thedailyplate/nutrition-calories/food/betty-crocker/pizza-crust-mix-6.5-oz/

There are many recipes for using Bisquick on the web for pizza dough.  These are just a few of the recipes.  I never tried any of these, but they look like they are quick.

http://www.cooks.com/rec/view/0,194,143176-237206,00.html

http://www.cooks.com/rec/view/0,1941,146160-251201,00.html

http://www.food.com/recipe/astonishingly-easy-yeasty-bisquick-pizza-dough-222066

There are also recipes from Betty Crocker like:

http://www.bettycrocker.com/recipes/bisquick-pizza/df578e3c-9ca3-438b-8780-06f6ea9434c2

This is the thread on pizzamaking.com about the mystery pizza.

http://www.pizzamaking.com/forum/index.php/topic,13686.0.html

Norma