Ingredients
1 ⅓ cup warm water, 105 degrees F
¼ cup non-fat dry milk
½ tsp salt
4 cups flour
1 tbsp sugar
1 pkg dry yeast, (2 ¼ tbsp)
2 tbsp vegetable oil
9 oz vegetable oil
butter flavored cooking spray
1 can tomato Sauce, 15 oz
¼ cup water
1 tsp sugar
¼ tsp oregano
¼ tsp basil
¼ tsp garlic Powder
¼ tsp salt
⅛ tsp black Pepper
1 whole Bay Leaf
½ tsp lemon Juice
pepperoni
mozzerella
Preparation
Start by making the dough.
In a large bowl, add yeast, salt, sugar, and dry milk.
Now add in water and start mixing.
Let it sit for a few minutes, then add in oil and continue mixing.
Add in flour and continue mixing until dough forms and the flour disappears.
Put the dough on a flat surface and knead for 10 minutes.
Separate dough into 6 sections.
Grease 3, 9-inch cake pans.
Roll the dough out into a 4-5 inch oval .
Put 2 dough ovals in each cake pan.
Use cooking spray to grease the edges of the dough.
Cover the pans with plates and let rise for 1 to 1 ½ hours.
In a large sauce pan, add tomato sauce, water, sugar, oregano, basil, garlic powder, salt, black pepper, bay leaf, and lemon juice and mix.
Bring to a boil over medium/ high heat.
Lower heat to a simmer, cover, and cook for 30 minutes.
Place 2 tsp of sauce on each pizza spread, leaving room for the crust.
Add desired amounts of mozzarella and pepperoni.
Bake on 475 degrees for 10 to 12 minutes or until crust is brown and cheese bubbles.
