- 1 3/4 to 2 1/4 Cup all-purpose flour
- 1 envelope yeast, preferably Fleischmann's Pizza Crust Yeast or Fleischmann's RapidRise Yeast
- 1 1/2 Teaspoon sugar
- 3/4 Teaspoons salt
- 2/3 Cups very warm water (120–130 degrees F)
- 3 Tablespoons oil
- 1/2 Cup pizza sauce
- 8 Ounces shredded mozzarella cheese
- Pepperoni slices
- Green pepper and onion strips, for decoration
In a large bowl, combine 1 cup flour, undissolved yeast, sugar, and salt.
Add warm water and oil. Mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough.
Dough should form a ball and will be slightly sticky.
Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. If not using pizza yeast, allow dough to rest 10 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet , or roll dough on a floured counter to 12-inch circle.
Place in greased pizza pan or baking sheet.
Form a rim by pinching the edge of the dough.
Spread with pizza sauce. Sprinkle with cheese.
Form an outline of a football with pepperoni slices, rearranging as needed to get the correct shape.
Fill in outline of football with pepperoni.
Use green pepper and onion slices to make the "laces" on the football.
Bake on lowest oven rack for 12–15 minutes, until cheese is bubbly and crust is browned.