Recipe: Thick-Crusted Pepperoni Sheet Pizza (Fleischmann's Yeast recipe)

THICK-CRUSTED PEPPERONI PIZZA

FOR THE DOUGH:
3 to 3 1/2 cups all-purpose flour, divided use
1 package Fleischmann's Active Dry Yeast
1 teaspoon oregano (leaves)
1 teaspoon thyme
1/2 teaspoon salt
1 cup very warm water (120 to 130 degrees F)
2 tablespoons olive oil
1 egg
FOR THE TOPPINGS:
1/2 cup tomato sauce
2 cups grated Mozzarella cheese (8 ounces)
1/2 cup thinly sliced pepperoni or salami (2 ounces)
1 (4 ounce) jar diced pimientos, well drained

TO PREPARE THE PIZZA DOUGH:
In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano, thyme and salt. Gradually add water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

Knead on floured surface until smooth, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

TO MAKE THE PIZZA:
Punch dough down. On floured surface; roll dough to fit greased 10x15-inch baking sheet. Spread evenly with tomato sauce; top with cheese and meat. Sprinkle with pimientos. Cover; let rise in warm place until almost doubled in size, about 20 to 30 minutes.

Bake at 400 degrees F for 25 minutes or until done. Remove from sheet. Cut into squares. Serve warm.

Makes 1 (10x15-inch) pizza
Source: Fleischmann's Yeast