Classic All American Pizza Recipes

ALL-AMERICAN PIZZA CRUST

Steps:

• Preheat oven to 400°F.
• In a mixer bowl, combine 1 cup flour, yeast and salt; mix well.
• Combine water and oil; heat to 120 - 130 F, add to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 3 - 5 minutes.
• Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12 or 14-inch pizza pan. Sprinkle 1/4 cup of your favorite shredded cheese over dough to prevent a soggy crust.
• Spread prepared pizza sauce on each pizza (approximately 3/4 cup of sauce per pizza).
• Add your favorite toppings. Cover with shredded cheese of your choice.
• Bake at 400°F for 25 - 30 minutes (see NOTE below) until edge is crisp and light golden brown and cheeses are melted. Serve immediately.
• Note: It may not take the full time. In my oven, it was about 20 minutes.

CLASSIC ALL-AMERICAN PIZZA

Steps:

• Divide ingredients in half. For each pizza, cover crust with provolone cheese. Stir garlic into sauce, then spread over provolone. Top with sausage, then sprinkle with Italian seasoning. Layer in order, olives, mushrooms, green pepper and pepperoni. Sprinkle with mozzarella cheese.Bake one pizza on a hot baking sheet in a 400° oven for 15 minutes or until golden brown. Bake second pizza on hot baking sheet.

CLASSIC PIZZA

Steps:

• Make the dough: Combine the flour and salt in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
• One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly softened, about 1 minute. Add the tomato puree and 2 cups water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. (The sauce will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.)
• Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 12- to 14-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment with the dough onto a pizza peel or inverted baking sheet.
• Spread about 1/2 cup of the sauce on the crust in a thin layer, then scatter 1 cup mozzarella on top. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is golden brown and the cheese is bubbling, 8 to 10 minutes. Let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.