Ingredients: 1 package (1/4 ounce) active dry yeast, 2/3 cup warm water (110° to 115°), 1-3/4 to 2 cups all-purpose flour, 1/4 cup vegetable oil, 1 teaspoon each dried oregano, basil and marjoram, 1/2 teaspoon garlic salt, 1/2 teaspoon onion
salt. Toppings: 4 cups shredded part-skim mozzarella cheese, divided, 2 medium green peppers, chopped, 1 large onion, chopped, 1/2 teaspoon each dried oregano, basil and marjoram, 1 tablespoon olive oil, 1 cup grated Parmesan
cheese, 1 pound bulk pork sausage, cooked and drained, 1 can (28 ounces) diced tomatoes, well drained, 2 ounces sliced pepperoni. Dissolve the yeast in the warm water in a dish. Beat in oil, spices, and 1 cup flour until smooth. Remaining flour should
be added to create a soft dough. Transfer to a floured surface and knead for 6 to 8 minutes, or until smooth and elastic. Transfer to a bowl and flip once to coat the top. Once it has doubled in size, about an hour, cover and let rise in a warm
area. Press the dough into a 15-inch circle by rolling it out. Transfer, allowing crust to hang over edge, to a 12-inch heavy ovenproof skillet or circular baking pan that has been well-greased. Add a cup of mozzarella on top. Once the green
peppers, onion, and topping spices are soft, sauté them in oil in a pan and then drain. Spread half of the mixture onto the crust. Add half of the sausage, tomatoes, and Parmesan cheese on top. Add two cups of mozzarella on top. Continue with the layers of
sausage, tomato, Parmesan, and vegetable combination. To create an edge, fold the crust over. Bake for 20 minutes at 400°. Top with the remaining cup of mozzarella and pepperoni. Bake for a further 10 to 15 minutes, or until the crust is golden. Ten minutes should pass before slicing.