April 11, 2010


3 1/4 c. flour
1 pkg. rapid-rising yeast
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 c. warm water (125-130 degrees)
3 tbsp. oil
1 chunk cheddar cheese
1 chunk Mozzarella cheese
1 (6 oz.) can tomato sauce
1/3 c. + 2 tsp. water
1 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 c. onion, optional
1/2 c. olives, optional
1 bell pepper, sliced 
1 pkg. pepperoni
1 (8 oz.) can pineapple
Set aside 1 cup flour. In large bowl, mix remaining flour, yeast, salt, sugar, and pepper. Heat water and oil until hot to touch (125 to 130 degrees); stir into dry mixture. Mix in only enough reserved flour to make stiff dough. On lightly floured board, knead until smooth and elastic, about 5 minutes. Cover lightly with plastic wrap; let rest 10-15 minutes. Roll and stretch dough into a circle 17 inches round or a 12 x 17 inch rectangle. Place in an ungreased pan, pressing around edge to form a rim of dough. Bake at 350 degrees for 10 minutes. When cool, wrap tightly and store in refrigerator overnight (or up to 6 days). In a small bowl stir together tomato paste, water, oregano, salt and garlic powder. Put in refrigerator overnight also. Grate cheeses and store in refrigerator. Next day, take out of refrigerator and spread sauce over crust, and sprinkle cheese over sauce. Add pepperoni and additional toppings. Bake at 425 degrees for 15 to 20 minutes.

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