Pizza

INGREDIENTS:


  • DOUGH (2‐Pizzas):
  • 3‐Cups Water
  • 2¾‐Cups Flour
  • ¾‐Cup Vital Wheat Gluten
  • 2‐TBSPs Avocado Oil
  • 2‐TBSPs Oregano
  • 1‐TBSP Garlic Powder
  • 1‐TBSP Garlic Salt
  • 1‐TBSP Onion Powder
  • 1‐tsp Yeast

  • SAUCE (2‐Pizzas):
  • 1‐15 Ounce Can Tomato Sauce
  • ¼‐Ounces Water
  • 2‐tsps Sugar
  • 1‐tsp Lemon Juice
  • ½‐tsp Basil
  • ½‐tsp Garlic Powder
  • ½‐tsp Oregano
  • ½‐tsp Salt
  • ½‐tsp Thyme
  • ¼‐tsp Black Pepper

  • TOPPINGS (per Pizza):
  • 30‐40 Pepperoni Slices of your choice
  • 2½‐Cups Shredded Mozzerella Cheese
  • Parmesan Cheese
  • Dried Oregano


DIRECTIONS:


PIZZA DOUGH:
  1. I use a bread machine and place all the liquid ingredients on the bottom, then the flours, and then the rest of the dry ingredients.
  2. I then set the bread machine on the Dough setting and wait a couple hours for it to mix, knead, and allow the dough to rise.
  3. I then divide the dough into two equal portions placing each portion in a separate gallon freezer bag and then placing the bags into the refrigerator overnight.

SAUCE:
  1. I place all the ingrediants for the sauce into an (at least) 16 ounce lidded, plastic container.
  2. I stir all this together, then microwave the sauce on high two separate times, stirring in between each heating.
  3. Then I refrigerate the sauce overnight with the pizza dough.

TOPPINGS:
  1. You can really use whatever you want for toppings, but I use 30‐40 slices of pre‐packaged pepperoni.
  2. If you use any uncooked meat, such as the Italian Sausage recipe I have on this site, you may want to pre‐cook it about half way before using it as a topping on the pre‐cooked pizza.

BUILD YOUR PIZZAS:
  1. Remove your pizza doughs from the refrigerator about 30 minutes before hand‐pressing them into the best circle shape you can. You’ll probably have to throw a little extra flour onto your work surface so these won’t stick. I usually end up using a rolling pin to get them to about 15‐16 inches accross.
  2. Once you have your dough rolled out and placed onto either a couple pizza pans or parchment paper, split your sauce in half and spread it relatively evenly between the 2 pizza doughs.
  3. Lightly sprinkle the sauce with some grated Parmesan cheese.
  4. Add all of your non‐cheese toppings (so they don’t burn).
  5. Then add your 2½ Cups shredded Mozzerella (per pizza) spreading it as evenly as possible across the top.
  6. Generously sprinkle the cheese with dried oregano.
  7. Now you can either straightaway cook your pizzas for about 12‐15 minutes at 500℉ or you can cover and freeze one or both to cook another time.

Notes:
As you may have noticed, this recipe is for 2 pizzas

If you want a more crisp crust, you can try pre‐cooking the crust for a few minutes before adding the sauce and toppings, or you can remove the pizzas from your oven after cooking, as soon as the cheese begins to brown. Let them cool for about 10 minutes and then return them to the oven for another 5 minutes.