Who doesn’t like pizza? You would be hard pressed to find a pizza like mine with such a large amount of toppings. Both of these pizzas are eighteen inches. One is a pepperoni lover’s stuffed crust, and the other is a pepperoni and bacon lover’s. Both sit atop handmade Italian herb dough and are baked to perfection.

The dough is a pretty basic dough with four cups of bread flour, one instant yeast packet, water, olive oil, and salt. I add garlic powder and Italian seasonings to it. There is not really a set amount to add, you just have to add to your taste. I usually use about a tablespoon of Italian seasoning, and about half that in garlic powder. The dough has to rise for an hour and a half and the cut into two equal parts and rolled out for whatever size pizzas you are making. If you are going to do stuffed crust, you have to add at least two to two and a half inches all the way around for a flap to wrap the cheese sticks. Once you have your dough ready to go, sprinkle your pizza pans with a little cornmeal, place your dough on the pans and then with a fork, poke a whole bunch of small holes in the crust.

Now, preheat your oven to four hundred degrees and you are ready to start the topping. First thing, smear the dough with pizza sauce. Here, I ignore what the recipe calls for and just put the desired amount that I think it needs. Atop that is placed the mozzarella cheese. I usually use about a cup and a half at this point. This is your creation so you can make the toppings whatever you like. Sometimes I do a meat lover’s pizza that uses almost three pounds of meats. For this meal I just used pepperoni and bacon. I used an entire package of pepperoni on each and a pound of cottage bacon from Yoder Meats. After the meats I like to sprinkle the top with dried parsley to add that little extra something.

Lastly, top each pizza with another cup and a half of mozzarella cheese, or as much as you like, place it in the oven for about twenty to twenty-five minutes until the crust turns golden brown, remove from the oven, slice, and serve. I usually also make bread-sticks too, but time has been limited for me lately so maybe next time. Enjoy!