Ingredients
3 teaspoons active dry yeast1 cup warm water (110° to 115°)2 tablespoons olive oil1 teaspoon sugar1 teaspoon salt3 cups bread flourTOPPINGS:2 cans (14-1/2 ounces each) diced tomatoes, drained20 fresh basil leaves, roughly torn2 tablespoons minced fresh oregano or 2 teaspoons dried oregano8 cups shredded part-skim mozzarella cheese1/2 teaspoon crushed red pepper flakes1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons olive oil
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to 2 greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes.
Spoon tomatoes over dough. Top with cheese, oregano, basil, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.
