1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
1 can (8 ounce size) tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt
Mozzarella cheese, shredded (2-3 cups)
9 Tbl. vegetable oil (3 Tbl. per pan, or less if preferred)
Butter flavored cooking spray
Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, put 3 Tbl. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Combine tomato sauce, oregano, marjoram, basil and garlic salt.
Preheat oven to 475 degrees F.
Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. Distribute 1/4 c. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: pepperoni or ham, vegetables, meats (cooked ground sausage or beef). Top with 1/2 c. mozzarella cheese (or as much as you prefer). Cook until cheese is bubbling and outer crust is brown (between 10-15 minutes).
(Recipe from CDKitchen)