Pizza Shop Pizzas
"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
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 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
Reviews
These were delicious!
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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.
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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!