Pizza Shop Pizza
Emily
ingredients
Crust- 2 pkg active dry yeast
- 2 2/3 cup warm water
- 4 Tbsp olive oil, divided
- 2 Tbsp sugar
- 2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp garlic salt
- 6 1/2 - 7 cups flour
- 1 Tbsp cornmeal
- 1 can (14 1/2 oz) diced tomatoes
- 1 can (6oz) tomato paste
- 1 Tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp each dried basil, oregano, thyme, marjoram
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 4 cups shredded cheese
- pepperoni
- mushrooms
directions
- 1
In large bowl, dissolve yeast in 2/3 cup warm water. Add 3 Tbsp oil, sugar, salt, oregano, garlic salt, remaining water, and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- 2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3
Punch dough down, divide into 2 portions. Roll each into a 15“ circle. Brush 2 14” pizza pans with remaining oil and sprinkle with cornmeal. Transfer dough to prepared pans; build up edges slightly. Bake at 425 for 5 minutes.
- 4
in small bowl combine the sauce ingredients. Spread over crust. Sprinkle with toppings. Bake 15-20 minutes or until crust and cheese are lightly browned.
Source: Emily
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews