Ingredients
1 package (1/4 ounce) active dry yeast2 cups warm water (110° to 115°)3 tablespoons vegetable oil1-1/2 teaspoons salt4 to 6 cups all-purpose flourSAUCE:2 cans (8 ounces each) tomato sauce1-1/2 teaspoons grated onion1 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepperTOPPINGS:4 cups shredded part-skim mozzarella cheese4 ounces Canadian bacon, diced1 package (3-1/2 ounces) sliced pepperoni1 medium sweet red pepper, sliced1 medium green pepper, sliced1 can (2-1/4 ounces) sliced ripe olives, drained1 cup chopped onion1 cup grated Parmesan cheese1/2 cup minced fresh basil
Preparation
In a large bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. 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 top. Cover and let rest in a warm place for 10 minutes.
Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly.
Bake at 375° for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.
