On Wed, 11 Sep 2019 13:55:31 -0400, Gary > wrote:

>A large (all)homemade 16" pizza.
>
>Made the dough:
> 2-3 cups flour
> one package of yeast
> 1 TBS sugar
> 1 tsp salt
> 3 TBS olive oil
> 1 cup water
>
>Kneeded that then let rise. Then pressed out large into a
>16" diameter pizza pan.
>
>Sauce: 1 can tomato sauce
> 2 tsp dried oregano
> 3 tsp dried basil
> 4 cloves fresh garlic, smashed and minced
>Heated up, stirred then cooled to let all flavors blend.
>
>Sauce (not quite all of it) spread on dough. Brushed out to
>the very edges too so no plain crust.
>
>At this point I had planned to put 1/2 the cheese on the sauce
>before adding toppings but I forgot to thaw it so....
>
>Then added toppings:
> - 1 lb sliced white mushrooms
> - equal volume of sliced onions
>It's quite a bit of toppings.
>All of that right out to the edges too.
>
>Then I added the mozz cheeze (8oz) on top of it all.
>
>Covered with plastic wrap and now letting it rise again for a bit
>before cooking at 425F for about 20 minutes. Almost time to turn
>on oven and finish it.
>
>This giant pizza will yield 2 meals and 4 snacks. Something like
>that.
>
>(A little while longer): It's in the oven now and smelling nice
>here. 6 more minutes or so. yummo

I hardly ever make pizza, with my good dough I'd much rather calzone;
ricota, mozz, pepperoni, salami, saw-seege, 'shrooms. etc.