Ingredients
2-3/4 to 3 cups all-purpose flour1 package (1/4 ounce) active dry yeast1/4 teaspoon salt1 cup warm water (120° to 130°)1 tablespoon canola oilSAUCE:1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1 tablespoon canola oil1 teaspoon salt1/2 teaspoon each dried basil, oregano, marjoram and thyme1/4 teaspoon garlic powder1/4 teaspoon pepperPIZZAS:1 package (3-1/2 ounces) sliced pepperoni5 cups shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese1/4 cup grated Romano cheese
Preparation
In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil and seasonings.
Divide dough in half; press into two 15x10x1-in. baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° until lightly browned, 12-16 minutes.
Spread sauce over crusts; top with pepperoni and cheeses. Bake until cheese is melted, 8-10 minutes. Cut into squares.
