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Ingredients of Pizza

It's 1 of Paul's pizza dough.
It's 1 of Paul's pizza sauce.
You need 1/8 cup of diced Green Pepper or more.
You need 1/8 cup of diced Yellow Onion or more.
It's 5 of Large Black olives, sliced.
You need 4 of Queen size Green olives, sliced.
Prepare 1/2 link of mild Italian Sausage, sliced.
Prepare 2 strips of Bacon.
Prepare of Pepperoni to cover.
It's 12 ounces of Sargento 'off-the -block' whole milk Mozzarella Cour.
It's of The vegetables are your choice but NO pineapple, etc! Just old fashioned Pizzaria ingredients. Keep it simple and basic!.
Prepare a few of sliced white button Mushroom.

We have built our business by making great quality food at an affordable price. THE BUILD. classic tomato, fresh mozzarella, special T sauce, basil. America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice.

Pizza instructions

1 1/2 hour before,set Pizza Stone in the middle rack of the oven and Preheat to 500f for 1 1/4 hour..
I not using a stone, start oven at 500f about 15 minutes before cooking.
Take the risen dough and put on a floured surface, cover with the wrap as you prepare the topping.
Gently cook the sausage to release some fat but don't brown or brown if you wish! Remove to a paper towel.
Slice the bacon into 1" piece and cook enough to remove as much grease as you want..
Roll out the Dough. I then place on the peel on a piece of Parchment Paper and 'dock' with a docking tool or prick all over with a fork.
Or form in a pan.
Spread the sauce within 1/4" of the edge. This forms the crust edge when cooked..
Put the sausage and bacon evenly over sauce.
Put on the rest of the toppings and Pepperoni as whenever you like..
Cover with cheese. May be made 30 before ready..
Slide the Pizza on the parchment paper onto the stone or put the pan in the oven..
Set the timer for 14 minutes and look for browning about 13 minutes..
Continue to cook until brown to your liking..
Cool, cut and serve..

It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. We love thin crust pizza, but would have preferred this to be a bit more tender. Lynda Q thanks for sharing your recipe. Dough turned out nicely and is a quick and easy from scratch dinner solution. Structurally, the dough worked great and made plenty of pizza for two..