Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe came out of my cookbook on Mastercook 5.0. I do not know where I got the recipe from.

Ingredients Nutrition

Directions

  1. Preheat oven to 475ºF.
  2. On a lightly floured surface, unroll first pizza dough.
  3. Using a rolling pin dusted with flour, roll dough to 1/4-inch thickness.
  4. Place in a well-greased 12-inch perforated pizza pan.
  5. Trim dough with a knife or pizza wheel to fit inside the diameter of the pan.
  6. Pierce dough with a fork every half-inch to prevent air bubbles.
  7. (This will ultimately be your top crust.) Prebake this crust for 5 minutes; remove crust from pan and place on a wire rack to cool.
  8. Prepare the second crust for the pan in the same way, but remove the excess dough around the edges by rolling a rolling pin over the top of the pan to form a lip on the crust.
  9. Pierce with a fork.
  10. Combine 3/4 cup mozzarella and remaining cheeses and spread evenly over this crust.
  11. Put the partially baked crust on top of the cheese layer.
  12. Spread 1/2 cup of pizza sauce over this top crust, then scatter the toppings of your choice, starting with meats, then vegetables.
  13. Finish with the final 2 cups of mozzarella.
  14. Bake for 12 to 15 minutes, or until the cheese is melted and golden brown.

Reviews

(1)
Most Helpful

I loved the concept of this pizza. I made it last night, but unfortunately, I had big problems with the refrigerated dough from the store. I still enjoyed this pizza. This is a knife and fork kind of pizza. Very gooey, and good. I left off all toppings, and made it just a cheese pizza, and it was great. Next time, yes, there will be a next time, I will top it with our favorite toppings.

Becky in Wisconsin January 23, 2009

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