1 pound cheeses such as mozzarella and cheddar shredded white yellow
1 leaf curly-leaf parsley fresh
3.3 cups flour all-purpose as needed
8 servings mushrooms
1 slices pepperoni
1.5 teaspoons salt
1.5 tablespoons sugar
0.3 cup vegetable plus! oil mazola®
1.3 cups very warm water (120 degrees to 130 degrees F)
1 envelope rapidrise yeast
8 servings bell peppers green red yellow
Equipment
bowl
baking sheet
oven
wire rack
Directions
Preheat oven to 425 degrees F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl.
Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using Rapid
Rise Yeast, let dough rise at this point for 10 minutes.)
Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough.
Add a second crust to the same baking sheet.
Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom.
Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
When ready to bake, preheat oven to 475 degrees F.
Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas.
Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.
