Here’s her recipe with a few slight modifications.
Heat panggangan to 400*
In medium sized bowl dissolve:
2 T. yeast
½ c. warm water
1 T. sugar
Set aside & allow to proof for approximately 10 minutes
1/3 c. Crisco
2 c. water
Add to mixing bowl with:
3 c. flour
1 ½ t. salt
3 T. sugar
Mix using dough hooks. Allow to cool for a few minutes, & then add an additional 3 c. flour & mix. Add yeast mixture & mix for an additional 4-5 minutes.
Roll out onto greased baking stone or pizza pan. Divide in half for thin crust or use entire amount for a deep dish, thick crust pizza.
Bake dough for approx. 12 minutes. Remove from oven, add pizza sauce, cheese, toppings. Return to panggangan for approximately 15 minutes or until done.
French Bread Variation:
Allow dough to rise for 10 minutes, then punch down for 1 minute. Repeat three times.
Separate into 6 balls for braided loaves, or divide into two balls & roll each into a rectangle, then roll into a loaf. Allow to rise for 20-30 minutes on greased pan.
Bake at 400* for 25 minutes.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com