Ingredients
1/4 cup nonfat dry milk powder1 tablespoon sugar1 package (1/4 ounce) active dry yeast1/2 teaspoon salt3-1/4 to 3-3/4 cups all-purpose flour1-1/3 cups water2 tablespoons olive oilTOPPINGS:1 pound bulk Italian sausage1/3 cup olive oil3 garlic cloves, minced2 teaspoons dried basil1 teaspoon dried oregano1 teaspoon dried parsley flakes3/4 teaspoon dried rosemary, crushed3/4 teaspoon dried thyme1/2 teaspoon dried sage leaves1/4 teaspoon salt1/8 teaspoon pepper1 can (8 ounces) pizza sauce1 small red onion, thinly sliced2 cups sliced fresh mushrooms1 cup shredded part-skim mozzarella cheese
Preparation
In a large bowl, mix milk powder, sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough 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 with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Grease three 9-in. round baking pans.
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Press dough to fit bottom and 1 in. up sides of pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine oil, garlic, herbs, salt and pepper.
Preheat oven to 450°. Using fingertips, press several dimples into dough. Brush tops with oil mixture. Spread with pizza sauce; top with sausage, onion, mushrooms and cheese. Bake 15-20 minutes or until crusts are golden brown.
