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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 9 |
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I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, it really satisfies my husband and three sons, ages 15, 18 and 20. Ingredients:
2-3/4 to 3 cups king arthur unbleached all-purpose flour |
1 package (1/4 ounce) active dry yeast |
1/4 teaspoon salt |
1 cup warm water (120° to 130°) |
1 tablespoon canola oil |
sauce: |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 tablespoon canola oil |
1 teaspoon salt |
1/2 teaspoon each dried basil, oregano, marjoram and thyme |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
pizzas: |
1 package (3-1/2 ounces) sliced pepperoni |
5 cups (20 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1/4 cup grated romano cheese |
Directions:
1. In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil and seasonings.
3. Divide dough in half; press into two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° for 12-16 minutes or until lightly browned.
4. Spread sauce over crusts; top with pepperoni and cheeses. Bake for 8-10 minutes or until cheese is melted. Cut into squares. Yield: 2 pizzas (9 pieces each).
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