Italian Deep Dish Pizza

Dough:

2 C. warm water (110° – 115°)

5 t. yeast

1 T. sugar

1/3 C. oil

2 t. salt

3 T. semolina flour

1 C. all purpose flour

5 to 6 C. bread flour

Add 1/4 C. of the water to the yeast and sugar. Let set 5 minutes; the yeast should start to bubble.

Add flours, salt, oil and yeast mixture to a large bowl and mix well. Place dough onto a floured board and knead until the dough is smooth and satiny. (about 10 minutes) Let rise until doubled in a covered, greased bowl.

Sauce:

2 T. garlic

2 T. olive oil

1 28 oz. can plum tomatoes

3 T. tomato paste

1/2 C. onion minced

1 1/2 t. basil

1 t. oregano

1/2 t. salt

1 t. sugar

2 t. red wine (optional)

Saute garlic in oil to soften. Add the rest of the ingredients to the pan and and simmer until sauce thickens. (about 20 minutes)

Filling:

1 lb. Italian Sausage

1/2 lb. mushrooms

12 oz. pepperoni

1/2 C. sliced green peppers

1/2 C. sliced thin onion

1 1/2 lbs. mozzarella cheese

1/3 C. parmesan cheese freshly grated

3 t. cornmeal

Assembly:

Lightly oil a 12 inch deep dish pizza pan with oil. Sprinkle lightly with cornmeal.

Deflate dough and roll out 2/3 of it into a 16 inch large circle. Place in dish letting it overhang the edges. Spoon in 1/2 of sauce. Add the Italian sausage, mushrooms, green peppers and onions. Top with half of the cheese.

Roll out remaining dough and place on top of the filling. Crimp edges together, including the overlapped crust.

Bake 25 minutes at 400°F. Add remaining sauce and cheeses to the top of the pizza. Cook another 10 minutes until golden and sizzling. Let set 10 minutes before cutting.

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