Pepperoni Pan Pizza - cooking recipe

Ingredients

2 3/4 - 3 cups flour
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1 tablespoon vegetable oil
Sauce
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (3 1/2 ounce) package sliced pepperoni
5 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese

Preparation

In mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes.
Meanwhile, in a bowl, combine tomatoes, tomato paste, oil and seasonings. Divide dough in half; press each portion into a greased 15-in by 10-inch by 1-inch baking pan coated with nonstick cooking spray.
Prick dough generously with a fork. Bake at 425 degrees for 12-16 minutes or until crust is lightly browned.
Spread sauce over each crust; top with pepperoni and cheeses.
Bake 8-10 minutes longer or until cheese is melted and bubbly.
Cut into squares.
This makes 2 pizzas, 9 slices each.