Open Sauce recipe #1 - Nate MC's It's not crazy bread, it's INSANE bread
Ingredients
  • 2 1/2 cups flour
  • 1 pkg yeast (2 1/4 teaspoon)
  • 1 teaspoon salt
  • 1 cup warm water
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 stick of BUTTER (not margarine!)
  • 1 1/2 teaspoon Garlic salt
  • Parmesan cheese (the dry in a can kind)
Making the dough!
In a pyrex measuring cup or bowl add the warm water, then the yeast, wait until it dissolves and then add half of the sugar (one teaspoon) to the yeast water mix and stir. Let it all dissolve and combine while you add the dry ingredients... Consult your yeast package for perfect instructions on activating the yeast.

In the mixing bowl combine the flour, salt, the other half of the sugar (1 teaspoon) and stir it with anything handy. Then add the yeast water sugar mix and stir until it becomes mostly dough. Then mix and knead with your hands you nancy and get dirty! Continue kneading for about five minutes or until you think it's done. Then place it back into the mixing bowl and take the spray cooking oil and just give it a good spritz. Cover bowl with a "pizza towel" or just any damp towel so it doesn't dry out.

Set the dough aside for about 20 minutes to raise.

Once the dough has raised flatten it out into your favorite shaped pizza pan and bake at 450°F for 8-10 minutes depending on your pan and oven. I also give my pan a good squirt of spray cooking oil, this is optional. Now while that's cooking, lets make the topping.

Making the topping
Get your microwave safe bowl and put the butter in it and nuke it for about 30 seconds or so to melt the butter, your time will vary.
Take the hot butter and add the garlic salt and stir so it dissolves as best as it can. Grab your trusty pastry brush and when the dough is done brush on a good coating of the butter mixture, it will soak into the dough so maybe two coats.

Now take your can o' cheese and sprinkle as much cheese as looks proper or to your preference.

Cut it up in whichever fashion you desire and serve

Printed from www.natemc.com - Copyright 2005 - some rights reserved
Distributing this recipe is licensed under a Creative Commons License
http://creativecommons.org/licenses/by-nc-sa/2.0/
Creative Commons License