By popular demand, here it is. (Makes two large pizzas)
Dough:
Use bread machine on dough setting for easy kneading
16 oz. warm water
3 Tablespoons Veg. Oil
1 Tablespoon Olive Oil
6 cups BREAD flour
3 1/2 Teaspoons bread yeast
2 teaspoons salt
Knead with machine on dough cycle. Punch down, remove, divide into two. Spray two bowls with Pam. Put dough in bowls, turn over once to be sure Pam is also on top of dough. Place in fridge to rise for AT LEAST TWO HOURS! If you try to work with it before then, not gonna work! This will make you thick crust pizza. If you wish it thinner, divide into three balls and make three pizzas!
Use two large pizza pans to spread dough. Stretch dough before placing on pan.
Toppings and Sauce:
Use Contadina Pizza Sauce if at all possible. Use 1/3 teaspoon of fennel seed with each can of sauce. Mix and spread on Pizza's. One can should do both Pizzas and you can adjust up or down on the fennel seed by preference.
You can then add your favorite toppings .....I normally use the following:
Sausage - cooked (country style or Italian, depending on what you like)
Sliced green pepper (blanched)
Pepperoni
Mushrooms
The cheese is the important part...I use a mix of Mozz. and Provolone to top. If you are in the Chicago area and can get Brick cheese, this is the best.
Use top shelf of oven to bake at 450 degrees for approx. 19 to 24 minutes, depending on your oven and if you wish the top to lightly brown or not. Only cook one at a time so that heat is distributed better. Take a combo of melted butter and garlic and brush the outer crust edges while hot. Wait 5 minutes to slice.
Hope you all give it a try and enjoy!
Dough:
Use bread machine on dough setting for easy kneading
16 oz. warm water
3 Tablespoons Veg. Oil
1 Tablespoon Olive Oil
6 cups BREAD flour
3 1/2 Teaspoons bread yeast
2 teaspoons salt
Knead with machine on dough cycle. Punch down, remove, divide into two. Spray two bowls with Pam. Put dough in bowls, turn over once to be sure Pam is also on top of dough. Place in fridge to rise for AT LEAST TWO HOURS! If you try to work with it before then, not gonna work! This will make you thick crust pizza. If you wish it thinner, divide into three balls and make three pizzas!
Use two large pizza pans to spread dough. Stretch dough before placing on pan.
Toppings and Sauce:
Use Contadina Pizza Sauce if at all possible. Use 1/3 teaspoon of fennel seed with each can of sauce. Mix and spread on Pizza's. One can should do both Pizzas and you can adjust up or down on the fennel seed by preference.
You can then add your favorite toppings .....I normally use the following:
Sausage - cooked (country style or Italian, depending on what you like)
Sliced green pepper (blanched)
Pepperoni
Mushrooms
The cheese is the important part...I use a mix of Mozz. and Provolone to top. If you are in the Chicago area and can get Brick cheese, this is the best.
Use top shelf of oven to bake at 450 degrees for approx. 19 to 24 minutes, depending on your oven and if you wish the top to lightly brown or not. Only cook one at a time so that heat is distributed better. Take a combo of melted butter and garlic and brush the outer crust edges while hot. Wait 5 minutes to slice.
Hope you all give it a try and enjoy!
