- 1 C. flat beer
- 2 Tbs. butter or margarine
- 2 Tbs. sugar
- 1 tsp. salt
- 2 1/2 C. all-purpose flour
- 1 pkg. active dry yeast (2-1/4 tsp.)
- 1 15 oz. can tomato puree
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. ground thyme
- 1 C. shredded mozzarella
- 1 C. shredded cheddar
- Choice of toppings: pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, Parmesan cheese, red pepper flakes, etc.
For crust, use bread machine set on dough setting, adding ingredients to pan in order listed. Or, dissolve yeast in warm beer (105 - 115 degrees). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead for 2 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.
For sauce, combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let cool until ready to use on pizza. (Store leftover sauce in refrigerator)
Sprinkle 14" pizza pan with cornmeal. Turn dough out on floured surface. Roll or press in prepared pie pan, forming a collar around the edge. Brush lightly with olive oil. Cover dough; let stand 15 minutes. Spread sauce on dough. Sprinkle three-quarters of the cheeses evenly over top. Top with desired toppings. Sprinkle remaining cheeses over top. Bake at 400 degrees for 25 minutes or until done and crust is crispy on the outside.
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