to 3 cups Gold Medal™ all-purpose flour
package regular active or fast-acting dry yeast (2 1/4 teaspoons)
tablespoons olive or vegetable oil
cup very warm water (120° to 130°F)
cup crushed tomatoes (from 28-oz can)
teaspoon garlic powder
teaspoon onion powder
cups shredded whole milk mozzarella cheese (12 oz)
teaspoon Italian seasoning
slices pepperoni (about 3 1/2 oz)
In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
Place one rack in upper third of oven and one in lower third of oven. Heat oven to 425°F. Spray 2 large cookie sheets with cooking spray. Remove plastic; on work surface sprinkled lightly with flour, roll dough to 16-inch circle. Use knife or pizza cutter to cut dough in half. Carefully transfer each half to center of a cookie sheet. Place 1 cookie sheet on each rack; bake 7 to 10 minutes or until crust just begins to brown. Remove from oven, and use fork to deflate any crust bubbles.
Meanwhile, in small bowl, mix tomatoes, garlic powder and onion powder; stir to completely combine. Top both crusts with tomato sauce, cheese, Italian seasoning and pepperoni. Return cookie sheets to oven on opposite racks from first bake. Bake 8 to 10 minutes or until cheese is melted and crust is golden brown. Using pizza cutter, cut thin strip (1/4 inch) off straight side of each crust; cut each half into 3 slices. Serve warm.
- Use a thermometer to ensure the water is the right temperature for the yeast.
- Whole milk mozzarella provides a creamier texture and a more flavorful pizza.
- Baking on 2 sheets and cutting the thin strip off the straight edge allows you to produce the large slices of pizza.
- Rotate pans as necessary to provide for even baking.
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.