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A fantastic recipe for two 14" pizzas you are able to prepare
from beginning to end in 1-1/2 hours,
although an hour of that time is kicking back while the dough proofs...

Yield:2 (14-inch) pizzas
Prep: 20 min
Proof/Rest: 1st Proof = 1 Hr -- 2nd Rest = 10 Mins.
Bake: 12-14 Mins.


Crust (makes two 14" pizzas):
3-1/2 cups all-purpose flour
1 teaspoon granulated sugar
1 envelope instant/rapid dry yeast = 2-1/4 tsps. (no need to pre-proof)
2 teaspoons kosher salt
1-1/2 cups water, 110 degrees
2 tablespoons olive oil
--Plus spray to oil bowl and top of ball, plus rolling surface/board

Toppings (divide each topping ingredient in 1/2 for each pizza):
1 (14-oz. jar) prepared Classico Pizza Sauce, divided
4 cups shredded whole-milk mozzarella, divided; plus more for sprinkling on top
1 (5-oz. pkg.) Applegate Naturals uncured pepperoni (3" rounds), cut into quarters, divided


Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Add more flour if too wet or more water if too dry, but only 1 teaspoon increments at a time. Let machine knead dough ball around hook for 2 minutes.

Scrape dough into a large sprayed bowl. Knead a few times and form into a ball. Flip ball over, spray top of dough, including underside of bowl lid. Cover bowl, place in oven (with no heat) turning on just the appliance light. Let proof for 1 hour, or until doubled in size. Remove proofed dough from oven.

Preheat oven to 500 degrees, placing rack 1 level up from bottom rung. Spray and sprinkle two 14" round pizza pans lightly with corn meal; set aside.

Turn dough out onto a lightly sprayed surface (with oil), and divide into 2 equal sections. Cover balls of dough by turning the same empty bowl upside down over them, and let rest for 10 minutes.

Roll each ball out into two separate 14" crusts, place each on prepared pizza pan.

Top each crust with 1/2 pizza sauce, 1/2 shredded cheese, 1/2 of the quartered pepperoni, and finishing light sprinkling of more mozzarella cheese.

Bake, one at a time, in preheated oven for 12-14 minutes, letting each pizza rest 5 minutes prior to serving. ~ Enjoy!



These are the topping ingredients I had on hand, but a multitude of other options would be tasty too, i.e., Canadian Bacon and Pineapple vs the Pepperoni, etc.

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