Lunch: Pizza Shop Pizzas Recipe

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-2/3 cups warm water (110 ° to 115 °)
4 tablespoons olive oil, divided
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
6-1/2 to 7 cups all-purpose flour
1 tablespoon cornmeal

Instructions

In a large bowl, dissolve yeast in 2/3 cup warm water. Add 3 tablespoons oil, sugar, salt, oregano, garlic salt, remaining water and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into two portions. Roll each into a 15-in. circle. Brush two 14-in. pizza pans with remaining oil; sprinkle with cornmeal. Transfer dough to prepared pans; build up edges slightly. Bake at 425 ° for 5 minutes.
In a small bowl, combine the sauce ingredients. Spread over crusts. Sprinkle with toppings.
Bake for 15-20 minutes or until crusts and cheese are lightly browned.

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