- 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
- 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
- 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
- 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).
Reviews forPizza Shop Pizzas
"These were delicious!"
"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!"
"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."
"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!!"
"Has anyone tried this recipe with whole wheat flour?"
"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."
"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!"