2 pkgs. dry yeast
2/3 c. tepid to warm water
2 teaspoon. sugar
2 c. cold water
3 tablespoons of. salad oil
2 tablespoons of. sugar
1 teaspoon. salt
1/4 teaspoon. garlic clove salt
1/2 teaspoon. dry oregano leaves
6 1/2 c. flour
10 1/2 oz. can tomato soup
1 tablespoons of. dry oregano leaves
1/2 teaspoon. garlic clove salt
1/2 lb. shredded Mozzarella
1/2 lb. grated Muenster
1/3 c. grated Parmesan
1/2 lb. thinly sliced pepperoni
8 oz. canned mushrooms, drained
Sprinkle dry yeast over tepid to warm water add some 2 teaspoons sugar stir a couple of times and let stand five to six minutes until bubbly.
Inside a large bowl combine the cold water, oil, sugar, salt, garlic clove salt, and oregano until blended. Add 1 cup from the flour, the yeast mixture and remaining flour just one cup at any given time. Mix into soft dough and toss on floured surface until no more sticky. Let increase in warm place 1 hour 30 minutes punch lower.
Spread on 2 (15 inch) circular buttered pizza pans which have been gently dusted with cornmeal. Use the sauce ingredients over dough, adding individually, dividing each component evenly between your 2 pizzas. Bake at 450 levels (preheated oven) 1 pizza at any given time for 25 to 25 minutes or stagger both pizzas in same oven, switching racks, about midway through baking time. May also be prepared on 9 inch cake pan or perhaps in a roaster pan, 17 x 13 x 2 ".