This is medium crust, very cheesy pizza, baked in a jelly-roll (or deeper)
pan. I usually cut it into rectangular pieces, about 3-inches by 5-inches.
It's a bit messy to take in a lunch box the next day because the crust is
relatively flexible. We love this pizza, but I got tired of wasting so much
cheese on the bottom of the oven when I baked it in a standard jelly-roll
pan. I found a wonderful source of custom made pizza pans, Lloyd Industries,
Inc. of Spokane, WA. They made me an 11-inchx15-inchx2-inch pan that is
Combine ingredients and simmer while making dough.
- 1/2 tsp. pepper
- 1/2 tsp. minced garlic
- 1/2 tsp. granulated sugar
- 1/4 tsp. salt
- 1 small can tomato paste (6 oz.)
- 1 small can diced tomatoes (14 oz.)
Dough and Topping
Dissolve yeast in lukewarm water. Combine oil and boiling water and salt. Let cool to
110° F. Add yeast mixture, sugar, and flour in the work bowl of a food processor
fitted with the plastic blade. Knead until smooth.
Let rise (covered) for 1 hour. Spread dough in a 10"x15" jelly roll pan (or
special pizza pan as mentioned above, and let rise for 20 minutes.
- 1 T. dry yeast
- 2 T. lukewarm water
- 2 T. olive oil
- 1 cup boiling water
- 1 1/2 tsp. salt
- 1 tsp. granulated sugar
- 3 cups all-purpose flour
- 2 pounds mozzarella cheese, sliced
- 1 T. dried oregano
Put half of the cheese over dough. Spread sauce and any toppings of your choice.
Season with oregano. Add the remaining cheese and bake at 300° for 60-75 minutes.