Sherry Riggs Bower
- CLASSIC PIZZA CRUST:
- Classic Pizza Crust (recipe below)
- 1 (15 ounce) can tomato sauce
- 1/2 cup chopped onion
- 2 teaspoons dried oregano, crushed
- 2 cloves garlic, minced
- 8 ounces pepperoni, thinly sliced
- 8 ounces shredded Mozzarella cheese
- 1 package active dry yeast
- 2 1/2 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon cooking oil
Prepare Classic Pizza Crust.
Mix together tomato sauce, onion, oregano, garlic and a dash of pepper; spread over the unbaked crusts. Scatter pepperoni over crusts, reserving some for trim. Sprinkle with Mozzarella cheese. Top with reserved pepperoni. Bake in 425deg oven for 23 to 25 minutes. Makes 2 pizzas.
In large mixer bowl, combine yeast, 1 cup flour and salt. Add warm water and oil; beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a stiff dough. Knead till smooth, 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise till more than double, about 1 1/2 hours. Punch down; cover and chill till cold, about 2 hours. Cut dough in half. On floured surface, roll each half to 12 inch circle, about 1/8 inch thick. Place in two greased 12 inch pizza pans; crimp edges. Brush each with an additional 1 tablespoon cooking oil. Makes 2 pizza crusts.