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Restaurant-Style Pizza Recipe

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In an effort to copy the flavor of a popular restaurant pizza, I came up with my own crust recipe. The dough is so easy to work with and turns out every time.—Kay Isaac, Stacyville, Iowa
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 4-6 servings

Ingredients

  • 4 teaspoons sugar
  • 1 package (1/4 ounces) active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1 tablespoon butter, softened
  • 1 tablespoon shortening
  • 3/4 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • Cornmeal
  • Olive oil
  • 1 jar (14 ounces) spaghetti sauce
  • 1 pound ground beef, cooked and drained
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

  1. In a bowl, dissolve sugar and yeast in water. Add butter, shortening, salt and 2 cups flour; mix 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 top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Sprinkle cornmeal into a greased 14-in. pizza pan. Press dough onto the bottom and up the sides of the pan. Brush with oil.
  3. Bake at 350° for 18-20 minutes. Spread spaghetti sauce over crust. Top with beef and cheese. Bake 10-15 minutes longer or until the crust is golden and the cheese is melted. Yield: 4-6 servings.
For a crispier pizza crust, sprinkle a thin layer of shredded cheese under the sauce and toppings. The bottom layer of cheese serves as a buffer between the crust and moist toppings.
Originally published as Restaurant-Style Pizza in Taste of Home Ground Beef Cookbook 1999, p268

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Aug. 1, 2009

I've been experimenting with different style pizza doughs, and so far this is my family's favorite.

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