I am wondering if anybody can help me with the ingredients of a particular pizza recipe. In the 60s, for one reason or another, my mother begain making pizza (I was away at college most of the time); however, in talking with my younger sister it seems that it was only for a few years. However, we both agree that it was quite spectacular and we both agree - as my mother was not particular fond of cooking - that it must have been, in part, something she could put together very quickly. My sister is fairly sure it was a mix and she has a memory of a can of something "nasty" that my mother spread on top of the pizza dough. I seem to remember my mother using something like Bisquick. My mother, when we asked her years later, couldn't remember.
In any case the pizza filled roughly 2 9 x 12 pans and was, at least, 1 1/2 inched deep (and, in my memory, fairly light almost biscuit quality). It was a sausage pizza, but what set it off was the 'juice' would seep down into the dough giving it a yellow 'tinge' and the next day - after sitting in the refrigerator - it was even more spectacular.
I have experimented over the last few years, but whatever I try for a dough and/or topping doesn't seem to work as I remember.
