Ingredients

Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal
Toppings:
2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms

1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan

Directions

In a mixer combine the water and the
yeast and allow the yeast to dissolve. Add the remaining ingredients except for the
cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed
mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove
from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for
approximately 4 hours. Once the dough is rested, place on flat surface and dust with some
flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the
dough using your fingers at the bottom of the pan and make sure to have enough dough to
come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the
tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden
and crispy.

Serve pizza straight from the oven to the table.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe
provided by a restaurant. The FN chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.