Thick-crusted pepperoni pizza

Yield: 6 servings

Measure Ingredient
3¼ cup Flour
1 pack Active dry yeast
1 teaspoon Oregano
1 teaspoon Thyme
½ teaspoon Salt
1 cup Water -- very warm
\N \N (120-130*)
2 tablespoons Olive oil
1 \N Egg
½ cup Tomato sauce
2 cups Mozzarella chesse -- grated
½ cup Pepperoni -- thin sliced-2
\N \N Oz
4 ounces Pimientos -- (1
\N \N Jar)-drained

In large bowl, combine 1½ c flour, undissolbed yeast, oregano, thyme and salt. Gradually add water and oil to dry ingredients beat 2 minutes at medium spped of electric mixer, scraping bowl occasionally. Add egg and ½ c flour. Beat 2 minutes at high speed.

With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. Punch dough down. On floured surface, roll dough to fit greased 10x15 in baking sheet.

Spread evenly with tomato sauce; top with cheese and meat. Sprinkle with pimientos. Cover; let rise in warm place until almost doubled in size, about 20-30 minutes. Bake at 400 degrees F. for 25 minutes or until done. Remove from sheet. Cut into squares. Serve warm.

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