Serves: 4 (2 slices each)
Prep time: 25 minutes plus 1 hr. 15 min proofing time
Cook time: approx. 16 minutes
Total time: 2 hours
Basic Dough (Makes dough for 2 round pizzas, 17 x 1½-inch oblong pizza or 8 5-inch round pizzas)
- 1 envelope rapid rise or instant yeast (2 1/4 tsp)
- 1/4 tsp sugar
- 1 1/4 cups warm water (110 °F)
- 1½ tsp salt
- 3 Tbsp olive oil (basil or rosemary flavored, if desired)
- 3½ cups bread flour, divided
- Semolina or fine cornmeal
Toppings for 1 Crust
- 1 cup prepared pizza sauce
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup sliced green bell peppers
- 3/4 cup sliced onion
- 2 Tbsp grated Parmesan cheese
Dissolve yeast and sugar in water in large mixing bowl. Proof 5 minutes or until foamy. Stir in salt, oil and 2 cups flour. Mix well. Add 1½ cups flour; stir until a slightly sticky ball of dough forms. Knead 5 minutes on lightly floured surface until smooth and elastic adding more flour until dough is firm. Form dough into a ball; lightly coat with oil and place back in large bowl. Cover loosely with plastic wrap and allow to rise 45-60 minutes or until doubled.
Dough recipe makes 2 pizzas, divide in half. Gently flatten dough to fit Better Browning Bakeware® Pizza Pan lightly dusted with 1-2 tablespoons semolina. If dough is resistant, wait 5 minutes; begin again. Form small rim around edge of dough; brush with oil.
Preheat oven to 450°F. Let dough rest 15 minutes. Spread pizza sauce on one crust. Sprinkle half of the cheese evenly over sauce. Arrange bell peppers and onion over cheese. Sprinkle remaining cheese over vegetables. Top with Parmesan cheese.
Place pan on bottom oven rack and bake 12-16 minutes or until crust is golden brown, cheese lightly browned and toppings cooked through. Allow to stand 10 minutes before slicing into wedges. Serves 4 (2 slices each)