Adelle's Pizza Dough

Pizza Dough

• Two (2) cups warm water
• One (1) package yeast
• Two (2) teaspoons sugar
• 3/4 teaspoon salt
• Four (4) cups flour
• Olive oil for greasing pans

McGilvary Boys Meat lovers

• Pizza sauce
• Grated mozzarella
• Pepperoni
• Bacon
• Ground breakfast sausage

Yield: Two (2) 14" pizzas

Cook Time: 

1. Mix warm water and yeast together
2. Add sugar
3. Wait 1 min. then add salt
4. Gradually add flour (dough should be soft enough to stir with a spook but just barely)
5. Stir dough five (5) min.
6. Cover bowl with waxed paper or clean cloth and put in a warm place, out of draft. Let rise until it doubles in size. This would be about an hour or until 2 fingers make a dent that stays (tip: run your clothes dryer while making the dough, then place the dough in the warm dryer to rise) 
7. Preheat the over to 425 degrees F
8. Grease pans with olive oil and then sprinkle the pans with flour
9. Half the dough and turn over on a floured surface 2 or 3 times
10. Coat hands with olive oil to keep dough from sticking and put the dough in the center of the pizza pan and spread until a uniformed thickness
11. Spead pizza sauce, sprinkle mozzarella over sauce, cover with pepperonis, chopped cooked bacon, and cooked crumbled breakfast sausage, then cover with remaining cheese. You can get fun here and put whatever ingredients you want, just sandwich the ingredients between the cheese
12. Cook on middle rack for 20 to 25 min. You can freeze the pizzas immediately after making them by covering with foil or plastic wrap. You will cook directly form frozen, allowing additional time to cook 

If you like a twist on classic pizza I would suggest Ree Drummond's white clam pizza. Here is a link to the site and I've listed the recipe below incase food network ever takes it down. 

Ingredients

• One (1) 6.5 ounce can clams, drained with three (3) tablespoons juice reserved
• Two (2) tablespoons olive oil
• One (1) teaspoon chopped fresh oregano
• One (1) teaspoon crushed red pepper flakes 
• Three (3) cloves garlic, pressed
• 1/2 cup grated mozzarella
• 1/2 cup grated Pecorino Romano cheese

Directions

1. Preheat the over to 425 degrees F
2. Combine the clams, reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper
3. Brush dough with alive oil, then sprinkle with salt and pepper. Sprinkle the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough
4. Bake until the crust is golden and crisp, about 15 min.
5. Transfer to a cutting board and sprinkle over the remaining Pecorino Romano