Pizza (Dad Gauthier's)

Dough:
4 cups flour
1 tbsp salt
2 tbsp sugar
1 tbsp quick rise yeast
1 cup warm water
1 cup warm milk
2 tbsp olive oil

Toppings:
1 1/2 cups Bravo sauce
500 grams part-skim mozzerella, grated
500 grams pepperoni, sliced thin
Olives, 1/2 cup
10 slices bacon, cooked crisp and crumbled
Green pepper, 1 cup finely chopped

In a bowl, combine flour and salt.
In a large bowl, combine sugar, yeast and water. Don't stir. Let rest for 10 minutes until yeast is foaming.
Add milk and oil to yeast mixture. Slowly begin to incorporate the flour mixture into the yeast. It will be ready to knead after about the third cup of flour. Knead in the rest. Knead well (for about 6-8 minutes). Place in a large oiled bowl and let rise (in a draft free warm area) for 30 minutes.
After dough has doubled, punch down and separate into 3 pieces. Roll out pieces to fit pizza tray. Let rise again for at least 1 hour.
Top the pizzas with 1/2 cup sauce each and spread out sauce. Equally divide and top pizzas with cheese, pepperoni, olives, bacon and green pepper.
Bake in a convection oven, heated to 375 degrees, for 20 minutes.
Cut each pizza into 8 slices each, for 24 slices in total.

Serving Size: Makes 24 slices

Number of Servings: 24

Recipe submitted by SparkPeople user KIMBER9904.