DOUGH
6 cups all-purpose flour (6 to 6 1/2 cups)
1 1/2 teaspoons salt
1 package FLEISCHMANN'S Active Dry or Rapid Rise Yeast
2 cups very warm tap water (120º to 130ºF)
1/4 cup olive oil or vegetable oil, at room temperature
TOMATO SAUCE
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons oregano or sweet basil (leaves)
1 clove garlic, minced
HAM AND CHEDDAR TOPPING
6 cups grated Mozzarella cheese (1 1/2 pounds)
3/4 pound lean ham, cut in strips
1 cup chopped green onions
2 4-ounce jars sliced pimientos, well drained
2 cups grated sharp Cheddar cheese
Servings: 32
1. In large bowl, combine 2 cups flour, salt and undissolved yeast. Gradually add very warm water and olive oil to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 20 minutes with Active Dry Yeast (or for 10 minutes with Rapid Rise Yeast).
2. Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato paste, oregano and garlic.
3. Punch dough down. Divide into 16 pieces. Roll each piece to 7-inch circle. Place on greased baking sheets. Top each with 1 1/2 tablespoons sauce. Divide topping evenly over pizzas. Bake at 400ºF for 25 minutes or until crust is golden. Serve warm.
Yield: 16 Pizzas
Baking Time: 25 minutes
6 cups all-purpose flour (6 to 6 1/2 cups)
1 1/2 teaspoons salt
1 package FLEISCHMANN'S Active Dry or Rapid Rise Yeast
2 cups very warm tap water (120º to 130ºF)
1/4 cup olive oil or vegetable oil, at room temperature
TOMATO SAUCE
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons oregano or sweet basil (leaves)
1 clove garlic, minced
HAM AND CHEDDAR TOPPING
6 cups grated Mozzarella cheese (1 1/2 pounds)
3/4 pound lean ham, cut in strips
1 cup chopped green onions
2 4-ounce jars sliced pimientos, well drained
2 cups grated sharp Cheddar cheese
Servings: 32
1. In large bowl, combine 2 cups flour, salt and undissolved yeast. Gradually add very warm water and olive oil to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 20 minutes with Active Dry Yeast (or for 10 minutes with Rapid Rise Yeast).
2. Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato paste, oregano and garlic.
3. Punch dough down. Divide into 16 pieces. Roll each piece to 7-inch circle. Place on greased baking sheets. Top each with 1 1/2 tablespoons sauce. Divide topping evenly over pizzas. Bake at 400ºF for 25 minutes or until crust is golden. Serve warm.
Yield: 16 Pizzas
Baking Time: 25 minutes
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