Ingredients

• 2-2/3 to 3 cups flour
• 1 pkg. (1/4oz) active dry yeast
• 1/4 tsp. salt
• 1 cup warm water
• 1 tbs. vegetable oil

Sauce

• 1 (14-1/2oz) can diced tomatoes, undrained
• 1 (6oz) can tomato paste
• 1 tbs. vegetable oil
• 1 tsp. salt
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/2 tsp. marjoram
• 1/2 tsp. thyme
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1 (3-1/2oz) pkg. pepperoni, sliced
• 5 (20oz) cups mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1/4 cup romano cheese, grated

Method

Combine 2 cups flour, yeast and salt.  Add the water and oil, beating until smooth.
Add enough flour to form a soft dough.  Turn onto a floured surface, kneading
until smooth and elastic, about 7 minutes.  Cover and let rise for 10 minutes. 
Combine the tomatoes, paste, oil and seasonings.  Divide the dough in half,
pressing each portion into a greased 15×10x1 baking pan that has been coated
with non-stick cooking spray.  Prick the dough.  bake in a 425 degree oven for
12-16 minutes.  Spread the sauce over the crust, top with pepperoni and cheeses.
Bake for 8-10 minutes or until the cheese is melted.