Cavit Pizza Database

Pairs With

P&P’s Pizza Classic

Ingredients

Dough:

3 ¾ C King Arthur Unbleached All Purpose Flour
1 tsp Salt
¾ T Instant Yeast
2 T Paul Prudhomme’s Pizza & Pasta Magic
2 T Extra Virgin Olive Oil (EVOO)
1 ½ C warm Water (about 99 degrees F)

Sauce:

10 oz Hunts Tomato Sauce
1 T Agave Syrup
2 T Italian Seasoning
1 T Paul Prudhomme’s Pizza & Pasta Magic
1 tsp Lemon Juice

Toppings:

½ C each Green Peppers, Red Peppers, and Onions, sliced and lightly sautéed in 1 T EVOO
4 C Sargento Cheese (equal amounts of Asiago, Mozzarella, Pepper Jack, and Romano), grated
3 oz Pepperoni slices
4 oz fresh Pork Sausage, cooked and crumbled
6 rashers Bacon, cooked and crumbled
¼ C Parmesan Cheese

Instructions

To prepare the dough, mix the dry ingredients together in a large bowl

Make a well in the dry ingredients and pour in the liquid ingredients.

Stir to combine till it pulls together and is just slightly sticky.

Dump out on a floured surface.
Flour the surface lightly and knead for at least 5 minutes, making sure not to add too much flour but just enough to prevent sticking.
When the dough is smooth and softly pliable, shape it into a ball by pulling the sides down to the bottom.
Turn the bowl over on top of the dough ball and let it rest till double in size.
While you wait, sauté the sliced vegetables and allow to cool.
If you use a pizza stone, place it in the oven and preheat the oven now to 425° F.
Once the Dough is doubled in size, spray some Olive Oil spray onto your dough scraper to cut it in two without it sticking to the blade.
Take one portion at a time and lightly flour the cut side.
Press to flatten across the cut side and shape to form a circle. If you do not have a stone, shape it to fit your pan.
Press the dough to about ½ inch thick and let it rest for another half hour on the pan or on parchment paper if using a stone.
Cover the dough with a sheet of waxed paper or some tin foil to keep a draft off of it. Prepare the second portion the same as the first.
To prepare the Sauce, combine all ingredients in a small bowl and set aside.
To top the pizza, spread half of the sauce on each portion of dough, spreading it out to within ¼ to ½ inch of the edge.
Sprinkle half of the cheese mixture onto the top of the sauce.
Layer the pepperoni, the sausage, and the bacon on the cheese.
Add the peppers and onions. Sprinkle some Parmesan cheese on top.
Bake for 12 minutes and, if using a pan, carefully pull out the pan, leaving the pizza on the bare rack to firm up the bottom of the pie.
Bake for another 5 minutes or until the top of the pizza is a medium golden color and the top of the center of the pizza is bubbly.
Let the pie rest for 10 minutes