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Pizza Shop Pizzas Recipe

Pizza Shop Pizzas Recipe photo by Taste of Home

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"This is absolutely the best homemade pizza I've ever tried! It's easy to make and you can simply toss on the toppings you and your family love." Melody Mellinger Myerstown, Pennsylvania

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Pizza Shop Pizzas Recipe

Prep: 40 min. + rising Bake: 15 min.

Yield: 16 Servings

40 15 55

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-2/3 cups warm water (110° to 115°)
4 tablespoons olive oil, divided
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
6-1/2 to 7 cups all-purpose flour
1 tablespoon cornmeal
SAUCE:
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, marjoram and thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
TOPPINGS:
4 cups (16 ounces) shredded pizza cheese blend
1 package (6 ounces) sliced turkey pepperoni
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 cup pickled pepper rings
1 small onion, halved and sliced
1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a large bowl, dissolve yeast in 2/3 cup warm water. Add 3 tablespoons 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.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into two portions. Roll each into a 15-in. circle. Brush two 14-in. pizza pans with remaining oil; sprinkle with cornmeal. Transfer dough to prepared pans; build up edges slightly. Bake at 425° for 5 minutes.
In a small bowl, combine the sauce ingredients. Spread over crusts. Sprinkle with toppings.
Bake for 15-20 minutes or until crusts and cheese are lightly browned. Yield: 2 pizzas (8 slices each).

Nutritional Facts 1 slice equals 382 calories, 14 g fat (6 g saturated fat), 33 mg cholesterol, 1,027 mg sodium, 48 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Pizza Shop Pizzas in Taste of Home April/May 2009, p58

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Pizza Shop Pizzas

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Reviewed on Mar. 04, 2011 by knjsaunders

This is a great receipe for not only the crust, nicely flavored with herbs, but an equally great receipe for the pizza sauce. I triple the sauce receipe and use for spaghetti sauce. Instead of using the Hunts tomatos I use my canned tomatoes from the garden. YUM!

Reviewed on Oct. 04, 2010 by MomsHaven

This is the first homemade pizza I've ever made! I am still learning how to make crusts and this onewas a sinch! I would defineately recommend trying this recipe!

Reviewed on Jul. 09, 2010 by drumchick99

We use this recipe just for the crust and it is amazing. It REALLY does taste like a local pizza shop, and you can add whatever sauce and toppings you like. We make pizza once a month and this is the recipe we use.

Reviewed on Sep. 05, 2009 by jbug827

I cut the crust portion in half and made the pizza on a 15x10x1 baking sheet. I made the full sauce recipe and used just over half with the remainder put in the fridge for english muffin pizzas later in the week. I modified the amount of toppings used, but had a little of everything along with adding green peppers. LOVED the toppings!!

Reviewed on Jul. 19, 2009 by mjldfitch

Has anyone tried this recipe with whole wheat flour?

Reviewed on Jul. 10, 2009 by cherrylady

My pizza pans are only 12 inches -- perhaps that can be blamed for the extreme thickness of the crust. Next time I'll divide it between three pans. It was an easy dough to work with and we loved the flavor.

Reviewed on Jun. 23, 2009 by dais79

I make the sauce here to use on the "Perfect Pizza Crust" in the same issue. It is wonderful and so much healthier than a store bought jar!