Mean Pepperoni Pizza David Vaughn

CRUST

• 4 Cups of Flour
• 1 1/3 Cup of Water
• 1/2 Tsp Salt
• 1 Tbs. Sugar
• 1 Tsp. of Active Dry Yeast
• 1/3 Tsp. Garlic Salt
• 1/3 Tsp. Oregano
• 2 Tbs. Olive Oil
• 1 Tbs. Butter

TOPPING

• 2 - 12 oz pkgs shredded cheese (your favs)
• 8 oz pepperoni

SAUCE

• 3 - 8 oz cans tomato sauce (or 2 sauce & 1 paste)
• 1/2 tsp oregano (or to taste)
• 1/4 tsp thyme (or to taste)
• 2 pods garlic (or to taste)
• 1/4 cup chopped onion
• 1/2 tsp basil (or to taste)
• 1/2 tsp oregano (or to taste)

Directions

CRUST

Mix all but flour, butter and toppings. Slowly add the flour stirring continuously until you have half a cup of flour left. Kneed the dough using the excess flour to keep the dough from sticking. Let dough rise in warm area for 20 minutes. Preheat oven to 400°F. Spread butter on baking pan to make it well greased. Spread the dough onto your pan. Poke fork into dough to prevent air pockets. Cook dough for 15 minutes. Take pan out of oven and top with your favorite pizza sauce and toppings. Reset oven temperature to 375°F Cook for an extra 15 to 20 minutes. Let cool for 5 minutes before adding toppings.

TOPPING

Pour tomato sauce into medium sauce pan and bring to a slow boil. Turn heat down to a simmer and add rest of spices. Simmer for approx 30 minutes and let cool for 10 minutes. Layer sauce on top of crust. Add 1 pkg of shredded cheese, add pepperoni, then add last pkg of cheese. Put pizza back in oven and leave until cheese is melted and slightly brown at edges (approx 5 - 10 minutes). Cool for approx 5 minutes before serving.