|Active dry yeast||3 Teaspoon|
|Warm water||1 Cup (16 tbs) (110 To 115 Degree F)|
|Olive oil||2 Tablespoon|
|Bread flour||3 Cup (48 tbs)|
|Canned diced tomatoes||29 Ounce, drained (2 Cans, 14 1/2 Ounces Each)|
|Fresh basil leaves||20 , thinly sliced|
|Shredded part skim mozzarella cheese||2 Pound (8 Cups)|
|Dried oregano||2 Teaspoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
In a large mixing bowl, dissolve yeast in warm water.
Add oil, sugar, salt and 1 cup flour.
Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half.
Roll each portion into a 13-inch circle.
Transfer to two 14-inch pizza pans coated with cooking spray; build up the edges slightly.
Cover and let rest for 10 minutes.
Spoon tomatoes over crusts.
Top with basil, cheese, oregano, pepper flakes, salt and pepper.
Drizzle with oil.
Bake at 450° for 15-20 minutes or until crust and cheese are golden brown.