Directions

• In a small bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of sugar in 1 cup (250 mL) of lukewarm water (105 °F-110 °F).
• Within 5-10 minutes, there should be bubbly activity as the yeast is activated. If there is no activity, you should start with another batch of active dry yeast.
• Next, add the salt (¾ teaspoon) and the olive oil (1 tablespoon).
• Add the liquid mixture to a lightly oiled mixing bowl and begin to add flour while combining with your hands until a supple dough is formed. The dough should bounce back after you’ve poked it, and not be too wet or too dry. This is the most difficult part of the process and may take a few tries to do successfully. Kneading the dough on a floured table may help with this process.
• Once the dough is formed, cover it with a very light amount of olive oil to prevent sticking, cover it with plastic wrap or a clean dry towel, and let it rise for 60-90 minutes until it has doubled in size.
• Spread the dough out with your hands onto a pizza pan. If the dough is too thick, slice some off and use the excess to make a second pizza later!
• Using the tomato sauce from Mariano’s Tomato Sauce Recipe, and adding some Oregano, top your pizza with its initial sauce layer. Don’t spread this on too thick or your pizza will be soggy.
• Slice some Capital Pepperoni & Salami, along with any of your favorite toppings, and layer them on the pizza. Top it off with a healthy dose of white & yellow Cheddar Cheese, and Mozzarella Cheese (both shredded). Optionally put sliced Fresh Tomato on top, and another pinch of Oregano.
• Place pizza into an oven at 400°F and cook until the crust and cheese are golden brown.
• Slice and serve!