A fantastic crust is the foundation of a delicious pizza, and Red Star Yeast’s fast pizza dough recipe yields the ideal crust for an All-American pizza topped with pepperoni, melted cheese, and a fiery homemade pizza sauce.
One of my favourite businesses, Red Star Yeast, and I have partnered once again. Red Star gave me the option of selecting three of their online recipes to bake and write about on Barbara Bakes. They’ll include a link to my article along with my images of their recipes on their website. Their All-American Pizza is the first recipe I chose.
We often prepare pizza at home, and my family generally enjoys an All-American pizza with pepperoni, cheese, and a spicy sauce on top. You may use whatever pizza sauce you choose, however I have included my recipe for homemade pizza sauce.
The recipe’s use of instant yeast makes it simple to prepare and just requires a 15-minute resting period before baking the pizza. I really loved how you can prevent the crust from becoming mushy by sprinkling a little of your favourite cheese on it before baking.
One of my daughter and I’s favourite pizzas is margherita. A traditional pizza, but not quite as all-American. Instead of using sauce, the crust is coated with olive oil and topped with fresh mozzarella, tomatoes, and basil. Since I was out of fresh mozzarella, I used shredded mozzarella instead. A vegetarian pizza would also taste great with grilled veggies.
For the eight of us, I doubled the recipe and baked four 12-inch pizzas—one margherita and three pepperoni—from it. Here is the recipe that has been doubled. Go to Red Star Yeast to get the original recipe. Red Star Yeast is also present on Pinterest, Twitter, and Facebook.
My loved ones adored this pizza. The crust crisped up beautifully on the bottom and edges while remaining soft and supple in the centre thanks to the easy-to-work-with dough. I’ll make this dish again without a doubt.
All-American Pizza and Homemade Pizza Sauce
Cook Time30 mins
Total Time30 mins
Course: Meatless Dinner
Servings: 4 12 inch pizzas
Author: Barbara SchievingCook Mode
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- 4 ½ – 5 cups bread flour
- 2 ¼ teaspoons 1 package Red Star Quick Rise yeast*
- 3 teaspoons salt
- 2 cup water
- ¼ cup vegetable oil
Homemade Pizza Sauce
- 2 garlic cloves minced or pressed
- 1 tablespoons olive or vegetable oil
- 1 28 ounce can crushed tomatoes in rich puree
- 1 teaspoon brown sugar
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- Homemade Pizza Sauce
- In a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.
- In medium mixer bowl, combine 2 cups flour, yeast, and salt; mix well. Combine water and oil; heat to 120° to 130°F; add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
- By hand, gradually stir in enough remaining flour to make a soft dough. (I used my KitchenAid dough hook attachment.) Knead on floured surface 3 to 5 minutes. Shape the dough into a ball, cover, and allow it to rest for 15 minutes.
- Divide dough into 4 parts (2 parts if you want larger pizzas). With well-floured or greased fingers, press each half into greased 12- or 14-inch pizza pan.
- Sprinkle ¼ cup of your favorite shredded cheese over dough to prevent a soggy crust. Spread prepared pizza sauce on each pizza (approximately ¾ cup of sauce per pizza). Add your favorite toppings—mushrooms, onions, olives, green peppers, pepperoni, cooked Italian sausage, anchovies, etc. Cover with shredded cheese of your choice- Mozzarella, Parmesan and Asiago.
- Bake at 400°F for 25 to 30 minutes until edge is crisp and light golden brown and cheeses are melted. Serve immediately