1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups white flour
1 teaspoon dry yeast
1 1/3 cups warm water
1 tablespoon honey or sugar
2 tablespoons vegetable oil
Measure sugar, salt, and dry milk in a large bowl and set aside. In a large glass or small bowl, combine warm water, yeast and sugar and allow to sit for 10 minutes or until frothy. Add vegetable oil and yeast mixture to dry ingredients in bowl. Stir until flour is absorbed. Turn out onto a flat surface and knead for about 10 minutes.
Divide dough into three balls. For smaller pizzas, use three 9" cake pans. Pour approximately 3 teaspoons of vegetable oil, onto the bottom of each pan, making sure oil is spread evenly over the base of the pan. Using a rolling pin or your hands, roll or stretch out each dough ball so that it will fit snug against the edges of each pan. Place dough in the cake pans. Cover with a plate and set pan in a warm area to rise for approximately one to two hours.
Sauce:
1 (8 oz.) can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt
Combine above ingredients and allow to sit for 1-2 hours or until dough in pan has doubled in bulk.
Preheat oven to 475 F.
For each nine inch pizza, spoon 1/3 cup of the tomato sauce on dough and spread to within ½ inch of the edge.
Place toppings of your choice in this order:
1-3 oz. shredded mozzarella cheese
Sliced pepperoni, or ham
Cooked bacon, crumbled
Chopped vegetables such as green pepper, onions, jalapenos
Cooked ground sausage or ground beef
Sliced mushrooms or olives
Top with an additional 2-3 oz. shredded mozzarella cheese
Bake approximately 15 minutes or until crust is golden brown.
