Diane Prather: Making pizza dough and sauce from scratch


Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Pat's Pizza Sauce

1 (28-ounce) can of tomatoes or fresh tomatoes

1 tablespoon prepared mustard (any kind)

1 small onion (chopped or diced)

1/2 cup ketchup

1/2 teaspoon oregano (or to taste)

Cook until thick. Spread it on dough. You will need 1 pound mozzarella cheese for the top. Choose other ingredients.

Pat's Favorite Ever Recipe for Pizza Dough

1 cup sour milk (sweet milk can be soured by adding 1 tablespoon vinegar or lemon juice)

1 tablespoon sugar

2 tablespoons margarine or oil

2 cups flour

1 teaspoon salt (optional)

1/4 teaspoon soda

1 package dry yeast

Heat sour milk but don't boil it. Mix all of the ingredients together and let rest for 10 minutes. Roll out and put on a pizza sheet. Add sauce and toppings.

On Sunday, I made Pat Coyner's "Easy Cinnamon Rolls" from the recipe featured in last week's column. My dough turned out a little too sticky, so I added more flour until the dough felt right. When I told Pat about the dough, she said she'd made the cinnamon rolls, and the dough was just right. I probably put in too much water (I've been known to do things like that).

Then, a reader told me that she'd made the "Easy Cinnamon Rolls" and thought they were wonderful. She said her dough was a little too dry, so she had to add more water. Now I'm wondering if the type of cake mix makes a difference as I used extra moist. Anyway, if you make the cinnamon rolls and the dough isn't quite right, make some adjustments.

I spread butter, white sugar and cinnamon on the dough. Pat says the rolls are especially good if you put brown sugar on the dough, and quite a bit, too. I did put brown sugar, a little Karo syrup, and cut up butter in the bottom of the pan before I added the rolls. (This wasn't in the recipe.)

The recipe makes a lot of cinnamon rolls. They're easy to make, are light, and they have a sweet taste. They're good if warmed up in the microwave, too. So, Pat, your recipe is a hit.

This week's recipes also are courtesy of Pat.

She said, "Since we're not eating out as often anymore, try making pizza at home" from scratch.

Following is Pat's "Favorite Ever Recipe for Pizza Dough." In 10 minutes, the dough is ready. For the recipe you'll need: 1 cup sour milk, 1 tablespoon sugar, 2 tablespoons margarine or oil, 1 package dry yeast, 2 cups flour, 1/4 teaspoon soda and 1 teaspoon salt. (Pat's not sure you even need the salt.) To make sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup sweet milk. Stir and let set 5 minutes.

Heat the milk, but don't boil it. Mix the ingredients together, and let it rest for 10 minutes. Roll out the dough and put it in the pizza pan. (You don't have to let the dough rise again after you put it in the pan. Put sauce and toppings on the dough and bake.

For "Pat's Pizza Sauce," you'll need: 1 (28-ounce) can tomatoes or fresh tomatoes, 1 tablespoon prepared mustard (any kind), 1 small onion (chopped or diced), 1/2 cup ketchup, and 1/2 teaspoon oregano (or to taste).

Cook until thick. (Pat has made bigger batches of sauce and frozen them.) You will need 1 pound of mozzarella cheese for the topping and anything else you have on hand. Suggestions include browned hamburger or sausage, onion and green pepper.

Bake the pizza and enjoy! Thanks, Pat!

So now, send your favorite recipes to me at P.O. Box 415, Craig, CO 81626 or call me at 824-8809.


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