Little Seizure’s Pizza



By Gloria Pitzer

As seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 79). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

TO PREPARE THE CRUST: sprinkle 2 packages dry yeast over 2/3-cup warm water and stir in 2 teaspoons sugar. Let it stand about 5 minutes or until very bubbly. Combine the following ingredients:  3 tablespoons corn oil, 2 tablespoons sugar, 1 teaspoon salt, ¼ teaspoon garlic salt, ½ teaspoon dry oregano leaves and about 3 ½ cups all-purpose flour, beating to a smooth batter.

Beat in the yeast mixture, then, with a sturdy spoon, work in 3 to 3 ½ cups MORE flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 2/3-cup additional flour just for coating your hands as you knead the dough. Don’t let the dough become too stiff; yet you don’t want it to stick to your hands.


10 ½ ounce can of tomato soup

1 tablespoon dry oregano leaves

½ teaspoon garlic salt

8 ounces each: Mozzarella and Muenster cheese, shredded

1/3 cup grated Parmesan

8-ounce thinly-sliced pepperoni

8-ounce can of mushrooms, drained

Spray the inside of a large plastic food bag with Pam, or wipe the inside of it with oil, and place the ball of kneaded dough in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag.

You can place the bag of dough on a warm, sunny spot on the table or kitchen counter, which helps it to raise quickly – and, if it’s summer time, place the bag of dough (with the open-end sealed tightly with tape or a wire twist) in your car with the windows up!

When it has doubled in size, punch it down and shape it to fit two 15-inch round pizza pans that have been greased and dusted in cornmeal. Onto the dough, add the sauce and topping ingredients exactly in the order listed above, spreading each ingredient evenly over the dough.

Let this rise for about 20 minutes in a warm place and then bake at 450°F for about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven. If you can only handle eating one pizza at a time, wrap the second pizza in foil or plastic and seal it with tape to lock out all air BEFORE it rises for a second time and freeze it.  After letting it thaw for 30 minutes, you can bake it as directed above.

See also…

Mondays & Memories of My Mom – Mother, May I?

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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