Crust
4 cups bread flour ( regular flour is ok but bread flour is best)
1 tsp. salt
1 tsp. sugar
2 tbs. olive oil
1 packet yeast
2 cups warm water
Stir flour, salt & sugar together. Stir warm water & yeast until yeast is dissolved . Add oil & stir. Dump all of the water mixture into your dry & stir until combined. Cover bowl with a clean towel & let rise in a warm place until doubled in sized about 1 hour. Sprinkle corn meal about 1 tbs over the bottom of the pan you choose. Dump dough onto two 9x13 stone edged baking sheet or a regular cookie sheet with a inch deep edge dividing the dough equally between the pans. Sprinkle flour over the top of your dough & press or roll out to edges of your pan. Now spread your toppings over the dough.
TOPPINGS:
1 & 1/2 LBS. Loose Sausage
1 TSP Garlic
1 TSP Italian Seasoning
1 Large Onion Peeled & Sliced
8 Large Mushrooms Cleaned & Sliced
1, 1LB 7.5 OZ Jar of Prego Chunky Mushroom Spaghetti Sauce
6 Cups of Shredded Pizza Cheese
Italian Seasonings
Brown sausage in a large pan until no longer pink. Add mushrooms & onion & saute another 10 minutes. Add the Prego & cook until bubbling. Spoon mixture evenly over the 2 crusts dividing it between the two. Now sprinkle the cheese over the pizzas with each pizza getting 3 cups of cheese. Sprinkle the top of the cheese with the Italian Seasonings. Bake in a preheated 425 degree oven for about 25 minutes or until top of pizza is bubbling & browned.
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