It's Pizza Time!!

I live in the Seattle area where there is an abundant of restaurant choices, but nothing like New York or Chicago. Sure we have Pagliacci's and some other very good mom and pop pizza joints that may rival Da Michele's but . . . .listen if you're looking for an authentic Italian Napoli style pizza, this is not for you. If you are like me and once in awhile crave a good old fashion American style Pizza Hut/Godfatherish overloaded slice of heaven, this might just be your ticket! Once in awhile I really want a naughty slice of greasy Pizza Hut and other times I want a overloaded Godfathers Combination. I have tried unsuccessfully until now in creating a "tweener" which satisfies both these cravings.  The crust isn't quite thin, thick or overly greasy, it's a "tweener" on all counts. As I devoured a few slices and contemplated what to call it, I just couldn't. Perhaps I was too overcome with happiness that I finally got it "right" or maybe I was too busy planning my next one. It's got a chewy crust which left my fingers alittle greasy, the toppings were just how I like them - abundant. I urge you all to take the basic crust and sauce recipes below and pile it high with your favs. Enjoy, enjoy, enjoy!!!

• Ingredients
• Dough:
• 1  1/3 cup warm water (105 -110 degrees)
• 1/4 cup of dry milk (powered milk, can use non-fat)
• 2  teaspoons yeast 
• • 1/2 teaspoon salt
  • 3 1/2 cups all purpose flour
  • 1/2 teaspoon white sugar (optional)
• 2 Tablespoon oil (veg., canola or olive oil)
• 3 1/2 Tablespoon oil to coat bottom and sides of pan.
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• Pizza Sauce:
• 1-8 ounce can of tomato sauce 
• 1 teaspoon oregano or 1 Tablespoon of fresh oregano 

1/2 teaspoon marjoram or 1 teaspoon of fresh marjoram

• • 1/2 teaspoon basil or 1 teaspoon of fresh basil (I like the big leaf variety)
  • 1/2 teaspoon of powdered garlic
  • 1/2 teaspoon of salt
  • 1 Tablespoon of garlic paste
  • 1 Tablespoon of basil pesto

Toppings (This is really up to your own taste as far as amounts or type):
3 cup of mozzarella cheese
1 cup of romano cheese
1/2 to 1 lb of Hot Italian sausage
30 to 40 slices of Pepperoni
1/2 cup Thinly sliced onion (red/white/or yellow)
1/2 cup Thinly sliced green/red/or yellow peppers
1/2 cup Thinly sliced mushrooms
1/2 cup Bacon bits or crumbles
*If you opt for prepackaged shredded cheese, please try the Sargento's brand of Italian cheese mix, it actually tastes like cheese. ;)

Directions

1. Mix warm water, yeast, salt, dry milk, oil and sugar in large bowl. Mix well and slowly add flour 1 cup at a time. Kneed it well by hand (about 5 to 10 minutes). Cover with warm damp cloth.
2. Roll dough into a 16x21 inch rectangle. Spread dough out onto heavily greased (about 3 1/2 Tablespoons)16x21 inch baking sheet.  Cover with warm damp cloth and let rise for about 1 1/2 to 2 hours. You'll see bubbles throughout the dough when it's ready.
3. Spread pesto and garlic paste onto the dough. Then liberally add the sauce and 1/2 of the cheeses.
4. Add your choice of toppings and top off with the rest of cheeses.
5. Preheat oven to 475 degrees F.  Bake until cheese bubbles and crust turns a nice golden brown. About 30 minutes but really depends on how many toppings you put on, so check after 15 minutes and 5 minute intervals after. Slice, top with Parmesan and red pepper flakes if desired.