Instructions

• Combine ingredients in order listed in bread maker or mixer (if you have one). I usually double this recipe and mix it in my Bosch.
• Dough should be only slightly sticky. If it sticks to the sides of the bowl, add a little more flour.
• Mix for at least 10 minutes, then roll your dough out on a pan that’s greased or has cornmeal sprinkled on it. We like to roll our dough out very thin. Then select your choice of sauce. My favorite is pesto from Costco.
• I always use a pan with sides because the olive oil runs off the dough. I use Pampered Chef stones because they’re easy to clean and produce a nice crust.
• The kids like regular tomato sauce (homemade is best), but I buy it canned…and add a clove of pressed garlic and a teaspoon of oregano (to 8 oz-we use about 4 oz per pizza). Or add 1 drop Basil Essential oil, or a toothpick dip of Oregano Essential oil.
• Spread the sauce on your dough medium thick.
• I buy veggie pepperoni by the case from Azure Standard. We use one package for the recipe above. I don’t like to eat much processed soy, but it’s healthier then regular pepperoni and since this is all we have in our diet I think it’s okay to eat sparingly.
• I also put pineapple on our pizzas. We like the way it tastes and it’s good for digestion because it has natural enzymes.
• Heat your oven to 425°. If this ends up browning your pizzas too fast, reduce to 400°. Oven temperature and length of cooking time greatly depend on your oven, type of pan used and thickness of crust. We usually bake ours about 18 minutes.