I interviewed Marty for the article and she had prepared three recipes- pizza, Lemon Meringue Pie and a Custard Pie. (Which I had a piece of each- you know me- I never turn down good food!)
The pizza crust taste like homemade rolls-it’s amazing and fairly easy.
During the interview I recall Marty stating: “Back then we didn’t go to the store to get a pizza- we made it!” I laughed, it’s funny how things change. But, around our house we still do it the old-fashioned way I guess. Wouldn’t have it any other way either.
Enjoy this pizza and let me know how you like it. This recipe will make two pizzas- we freeze the other one, so there is always one on hand, then there’s no need to go to the store.
by Marty Uhlmann
Makes two crusts and two toppings
Dissolve yeast in water and mix. Add the rest of the ingredients and mix. Dough will be dry. Set in a warm spot and cover with a towel. Let the dough double in size. Meanwhile- make the topping.
Place ingredients in large skillet (we use a cast iron skillet) and cook.
Punch dough down, split into two doughs and turn out on floured counter and roll the dough thin. (Remember this dough and topping will make two large pizzas.)
After rolling dough out, place in pizza pan and fold crust over and pinch to seal. Cover with towel and let it rest for 10 minutes. Add skillet mixture then add any of the following ingredients: olives, mushrooms, green peppers, pepperoni, smoked wieners and cover with cheese.
Bake at 425 degrees until crust is brown, approximately 25 min.