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Ingredients

• 1 recipe **Emril’s pizza crust**
• 1 BIG clove garlic, smashed and peeled
• 1/4 cup EVOO (approximate)
• 1 can tomato sauce
• 1 can diced tomatoes
• 1 green pepper, diced
• 1 package fresh white mushrooms
• 1/2 onion
• 20 pepperonis
• 1/2 lb. hamburger, browned and crumbled
• 14 oz. mozzarella cheese, shredded (approximate)
• 1-1/2 tsp. dried basil
• 1-1/2 tsp. dried oregano
• 1-1/2 tsp. dried thyme
• 1-1/2 tsp. red pepper flakes
• 1/2 tsp. salt (approximate)
• 1/4 tsp. pepper (approximate)
• 1-1/2 tsp. sugar, divided
• **Emril's Pizza Crust**
• 1 cup warm (110 degrees F) water
• 1 (1/4-ounce) envelope active dry yeast
• 1 teaspoon sugar
• 3 cups bleached all-purpose flour
• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
• 1 teaspoon salt
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• In a large bowl, combine the water, yeast, sugar and 1 Tbs. oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours

Description

Mmmmmmmmmmmmmm :0)...............

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