Dough: 3 cups flour, 1 tbs sugar, 1 tsp salt, 1 tbs shortening, 1 1/4 cups warm water, 1 tbs active dry yeast, 2 tbs vegetable oil
Sauce: 2 tbs D.a.T. SaUcE, 1 6oz can tomato paste, 1 1/2 cups water, 1 tbs sugar, 1 tbs salt, 1 tsp basil, 1 tsp oregano, 1 tsp onion powder, 2 tbs olive oil, 1 clove garlic, minced.
Toppings: 1 cup shredded mozzarella cheese, 1 can sliced mushrooms (or one cup sliced fresh mushrooms) 5 oz sliced pepperoni
Attach dough hook to standing mixer. In mixer add sugar, salt, yeast, shortening and water in that order. Turn on mixer. Add flour. Let dough hook stir mixture until flour starts to come together. Drizzle oil on sides of bowl and continue mixing until dough begins to form. Scrape remaining flour off sides of bowl and mix in with hands. Dough should not be sticky. Cover bowl with kitchen towel and set in warm, dry place to let rise for about 45 minutes. (Don’t mix dough too much, over mixing causes it to become tough. Ball the dough in your hands, it should be soft and easy to handle, not sticky.
In separate pan, drizzle olive oil and sauce garlic on medium heart until garlic turns golden. Add remaining sauce ingredients, whisk together until fully dissolved. Heat on medium heat for 20 minutes or until sauce thickens.
Set oven to 475 degrees. Remove risen dough from bowl and form ball and then form crust evenly on a greased pizza pan. Poke holes in dough with fork to prevent bubbles during baking. Top with sauce, cheese, mushrooms and pepperoni. Back on lowest oven rack for 15-20 minutes until crust is golden brown.
Slice, (top with D.a.T. SaUcE if more spice desired) and serve.
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