CHEESE
PIZZA
DOUGH INGREDIENTS
FLOUR
3 CUPS
INSTANT YEAST
2 TSPS
SALT
1 1/2 TSP
WATER
1 CUP
OIL
1 TBS
OLIVE OIL
2 TBS
PUT FLOUR, YEAST, AND SALT IN A
FOOD PROCESSOR.

WITH MACHINE RUNNING ADD WATER
AND 2 TBS OLIVE OIL.  PROCESS UNTIL
MIXTURE FORMS SLIGHTLY STICKY
BALL

IF TOO DRY, ADD MORE WATER.  IF
TOO WET, ADD MORE FLOUR, 1 TBS AT
A TIME.

GREASE LARGE BOWL WITH 1 TBS OIL.
TURN DOUGH IN BOWL TO COAT WITH
OIL.  COVER WITH PLASTIC WRAP AND
LET STAND AT ROOM TEMPERATURE
UNTIL DOUGH DOUBLES IN SIZE, 1 TO 2
HOURS.

PUNCH TO DEFLATE AND DIVIDE INTO
2 BALLS.  COVER WITH PLASTIC AND
LET REST 20 MINUTES.
HEAT OVEN TO 500º.  
ON LIGHTLY FLOURED
SURFACE, PRESS OR
ROLL DOUGH BALLS
INTO THIN ROUNDS OR
RECTANGLES.

GREASE 2 RIMMED
BAKING SHEETS AND
PUT 1 CRUST ON
EACH.  

BAKE 6 TO 8 MINUTES.

REMOVE FROM OVEN
TOPPING  INGREDIENTS,
FOR EACH CRUST
CRUSHED
CANNED
TOMATOES
1 CUP
OR FRESH
TOMATOES
1 CUP
GRATED
MOZZARELLA
CHEESE
3/4 CUP
OR FRESH
MOZZARELLA,
TORN
3 OZ.
SALT
SPRINKLE
PEPPER
SPRINKLE
OREGANO
SPRINKLE
GARLIC
SPRINKLE
AFTER REMOVING
FROM THE OVEN,
SPREAD EACH
CRUST WITH
TOMATOES,
MOZZARELLA
CHEESE, SALT,
AND PEPPER,
GARLIC AND
OREGANO.

BAKE UNTIL
CHEESE MELTS AN
CRUSTS ARE
CRISP AND
RELEASE FROM
PANS, ABOUT 8 .

LET STAND 2
MINUTES BEFORE
SLICING.

SERVES 4 TO 8.