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| 1 tbs |
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Yeast |
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| 1/2 tsp |
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Salt |
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| 2-1/2 cups |
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Flour |
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| 24 oz |
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Tomato sauce |
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| 1/4 tsp |
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Salt |
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| 1 dash |
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Pepper |
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| 1 tbs |
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Basil leaves |
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| 1 tsp |
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Oregano |
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| 1 |
Dissolve yeast in 1-1/4 cups warm water. Add salt and flour. Stir and knead with about one more cup of flour. Let rise until double in size. |
| 2 |
Mix tomato sauce with salt, pepper, basil, and oregano. Bring to a boil and let simmer for 15 minutes. |
| 3 |
Generously grease hands and two large pizza pans or cookie sheets. Press dough to edges and up the sides. Spread sauce to edges and add the toppings such as pepperoni, olives, green pepper, mushrooms, ham, pineapple, ground beef, onions and cheddar or mozzarella cheese. |
| 4 |
Bake at 425° for 20-25 minutes. |
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| Recipe Source |
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Author: Kay Lynne McDougal |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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