Pizza on the Double
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 246. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- For a quick, fuss-free version of the pizza recipe opposite, make the dough from one of the convenience products listed below. Unless otherwise specified, just shape, assemble, and bake according to the instructions for the homemade dough. (To speed your pizza even more, use canned pizza sauce, the fully cooked meat options, and purchased shredded cheese.)
- One 16-ounce loaf frozen bread dough, thawed and halved.
- Two 10-ounce packages refrigerated bread dough. Do not use for Thin Pizzas. Omit second rising time for Pan Pizzas.
- Two 10-ounce packages refrigerated pizza dough. Omit second rising time for Pan Pizzas.
- One 16-ounce package hot roll mix. Prepare according to package directions for pizza dough.
- Packaged biscuit mix. Prepare according to package directions for pizza crust, making enough for two crusts.
- Sixteen English muffin halves. Top with sauce, meat, vegetables, and cheese. Bake in a 425° oven about 10 minutes or till heated through.
- Eight 8-inch flour tortillas. Top with sauce, meat, vegetables, and cheese. Bake the tortillas, half at a time, in a 425° oven about 10 minutes or till hot.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "A NY Pizza VOL. STAPLE" by Instant Vantage; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/44312356@N04/6108039196. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.