- Dough
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
- OR Fleischmann’s® RapidRise® Instant Yeast
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons salt
- 1 cup very warm water (120° to 130°F)*
- 3 tablespoons oil
- Italian Filling
- 2 medium tomatoes, cored
- 6 pepperoncini peppers, drained and thinly sliced
- 2 teaspoons extra virgin olive oil
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 32 (-inch) pepperoni slices
- 16 (-inch) thin salami slices
- 2 cups Pizza Cheese