Extra virgin olive oil
Dough for 14” pizza crust (2 recipes provided)
2-12oz packages Crave Brothers Farmer’s Rope
1-6oz can tomato paste with Italian herbs
small handful of Penzeys Pasta Sprinkle or similar Italian herb mix
Freshly grated Parmesan cheese
Freshly grated Romano cheese
Handful of shredded Cheddar cheese
Handful or two of Shredded Mozzarella cheese
4 oz pepperoni
1 package Canadian Bacon
¼ lb Italian sausage
¼ lb ground beef
5 or 6 strips bacon, crumbled
Quartered sliced onions
Quartered sliced bell peppers, assorted colors
Sliced mushrooms
Sliced olives, black and green
Broccoli florets
Cherry tomatoes, cut in half (Keep cut side up)
2-8oz packages Crave Brothers Farmstead Classics-Fresh Mozzarella, sliced


Preheat oven to 425°F. Prepare a 14-inch deep dish pizza pan by oiling it with extra virgin olive oil and dusting it with cornmeal.  Roll out dough for the crust so it has a 17-inch diameter.  Place the cough in the pizza pan, centered. Unroll the Farmer’s Rope and lay it in place against the edge of the pizza pan, break of any excess length.  Bring the dough that is up the side of the pizza pan over the cheese rope and seal tightly to the crust on the bottom of the pan as close to side of pan as possible.  Brush or gently rub the crust with extra virgin olive oil.  Gently spread part or all of the tomato paste on the oiled crust.  Sprinkle herb mix over sauce.  Layer the remaining items on the pizza in the order listed.  While the exact order of the meats and vegetables is not that important, putting the broccoli florets and cherry tomatoes on last right before the fresh mozzarella is important and makes a very pretty pizza.  Bake the pizza for 20-30 minutes or until the fresh mozzarella is lightly browned and the crust is browned.  Remove the pizza from the oven and allow it to cool long enough for the cheese to set before cutting.

Regular Crust Ingredients

1 ¼ cups water
1-2 Tbsp Extra Virgin Olive Oil
1 tsp sea salt
2 cups Bread flour
½ Tbsp instant yeast

Sourdough Crust Ingredients

1-1¼ cups sourdough starter (that has been fed)
1-2 Tbsp Extra Virgin Olive Oil
1 tsp sea salt
2 cups Bread flour

Directions for either crust

Mix ingredients well.  Add more flour if needed to form a medium dough.  Knead for approximately 10 minutes on a lightly floured surface.  Let rise until doubled in size.  The mixing, kneading, and raising can be done in a bread machine (or using a sturdy mixer.)  Punch down dough.  Shape into a smooth ball and let dough rest, covered, for 10 minutes before rolling it out.