Homemade Pepperoni Pizza

In a large bowl, dissolve the yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. The dough will be slightly sticky.

Turn the dough onto a lightly floured surface. Knead until smooth and elastic, six to eight minutes. Cover and let rest for 10 minutes. Editor's Tip: How do you know when you're done kneading pizza dough? Gently poke the dough with your finger. The dough ball should spring back to its original shape. For a hands-off method, knead the dough with a stand mixer for about three minutes.

Preheat the oven to 425°F. On a lightly floured surface, roll the dough into a 15-inch circle. Transfer it to a greased 14-inch pizza pan, letting the dough drape over the edge. Cut the string cheese pieces in half lengthwise. Place the pieces around the edge of the pan. Fold the dough over the string cheese, and pinch to seal. Editor’s Tip: Stuffed crust pizza is a little more work, but the results are worth it! To skip the stuffed crust, roll the dough into a 14-inch circle instead.

Prick the dough thoroughly with a fork. Brush it with the remaining oil, and sprinkle with Italian seasoning. Bake for 10 to 12 minutes or until golden brown.

Meanwhile, in a small saucepan, combine the tomato sauce, sugar, olive oil, salt, garlic powder, dried oregano, lemon juice, dried thyme, dried basil and cayenne pepper. Bring to a boil. Reduce the heat, and simmer, uncovered, for 15 minutes.

Spread the pizza sauce over the crust. Arrange the pepperoni over top, and sprinkle with the Italian cheese blend. Bake for 10 to 15 minutes or until the cheese is melted.