Ingredients
2 packages (1/4 ounce each) active dry yeast2-2/3 cups warm water (110° to 115°)4 tablespoons olive oil, divided2 tablespoons sugar2 teaspoons salt1/2 teaspoon dried oregano1/4 teaspoon garlic salt6-1/2 to 7 cups all-purpose flour1 tablespoon cornmealSAUCE:1 can (14-1/2 ounces) diced tomatoes1 can (6 ounces) tomato paste1 tablespoon olive oil1 teaspoon sugar1 teaspoon salt1/2 teaspoon each dried basil, oregano, marjoram and thyme1/4 teaspoon garlic powder1/4 teaspoon pepperTOPPINGS:4 cups shredded pizza cheese blend1 package (6 ounces) sliced turkey pepperoni2 cans (2-1/4 ounces each) sliced ripe olives, drained1 cup pickled pepper rings1 small onion, halved and sliced1 can (4 ounces) mushroom stems and pieces, drained
Preparation
In a large bowl, dissolve yeast in 2/3 cup warm water. Add 3 tablespoons oil, sugar, salt, oregano, garlic salt, remaining water and 5 cups 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 into two portions. Roll each into a 15-in. circle. Brush two 14-in. pizza pans with remaining oil; sprinkle with cornmeal. Transfer dough to prepared pans; build up edges slightly. Bake at 425° for 5 minutes.
In a small bowl, combine the sauce ingredients. Spread over crusts. Sprinkle with toppings.
Bake for 15-20 minutes or until crusts and cheese are lightly browned.
