|Ground beef/6 ounce sliced pepperoni||1 Pound|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Olive oil||2 Tablespoon|
|Crushed tomatoes in puree||28 Ounce (1 Can)|
|Dried oregano leaves||1 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Yellow cornmeal||2 Teaspoon|
If using ground beef, place in a medium-sized bowl.
Microwave at HIGH (100%) until beef loses pink color, 4 to 6 minutes, stirring to break up beef after half the cooking time.
Drain and set aside.
Combine onion, garlic and olive oil in medium bowl.
Microwave at HIGH (100%) until vegetables are tender, 4 to 6 minutes.
Stir in crushed tomatoes in puree, spices, 1/2 teaspoon salt and the pepper.
Microwave at HIGH (100%) until bubbly, about 3 minutes.
Reduce power to MEDIUM (50%).
Microwave until thickened, 6 to 8 minutes.
Mix flour, yeast and 1/2 teaspoon salt in large bowl.
Stir in milk, water and oil to make a pliable dough.
Knead until smooth, about 2 minutes.
Place in well-greased large bowl; turn greased side up.
Cover with clean, moist towel.
Place in oven at 100°F until double in size, about 40 minutes. (Dough is ready if an indentation remains when touched.)
Remove dough and turntable from oven.
Preheat oven to 425°F.
Punch down dough.
Divide dough in half.
With well-greased fingers, pat dough onto 2 greased 12 x 5/8-inch metal pizza pans, which have been sprinkled with cornmeal.
Pinch dough to form edge.
Bake on turntable and baking rack 12 to 15 minutes or until crusts are golden brown.
Top crusts with pizza sauce, ground beef or pepperoni and cheese.
Bake at 425°F., 6 to 10 minutes or until cheese is melted and beginning to brown.