Double Decker Pizza
1 recipe pizza dough (below)
1 recipe tomato sauce (below)
3/4 lb. Italian sweet sausage
3/4 lb. grated Mozzarella
2 cups sliced mushrooms
2 medium green peppers, sliced
2/3 cup grated Parmesan and
Romano, combined
Start to finish in approximately 3-1/2 hours. Make dough. While dough
is rising, make tomato sauce. Brown sausage, drain on towel and cool.
Prepare remaining ingredients. Assembly: Preheat oven to 450 degrees.
Divide risen dough in half. Roll out one half to 16-inch circle. Use
to line 10" skillet or 14" deep dish pizza pan with 1-1/2" sides.
Layer bottom of pizza with browned sausage, grated Mozzarella,
mushrooms and 1/2 of the peppers. Roll out remaining dough to 16"
circle. Place over filled pizza. Roll edges up together, toward
center, and tuck in to form pie-like edging. Spread sauce on dough.
Sprinkle on Parmesan and Romano. Bake 40 minutes. If surface bubbles,
puncture with toothpick. Remove from oven. Let stand 3 to 5 minutes.
PIZZA DOUGH:
1 pkg. dry yeast
1 cup warm water
3-1/2 cups flour
2-1/2 Tbs. sugar
1/3 cup dry onion flakes
2 Tbs. olive oil
Dissolve dry yeast in warm water. Combine flour, sugar and onion
flakes in large bowl. Make a well in center of flour mixture. Pour
in dissolved yeast and olive oil. Stir with a wooden spoon until
well mixed. Turn out on a lightly floured board and knead about 5
minutes. Place in greased bowl, cover with towel and place in warm
(85F) draft-free area until doubled in size (2 hours).
TOMATO SAUCE:
1 cup chopped onion
1-1/2 Tbs. olive oil
8 oz. can tomato sauce
2 lb. Italian plum tomatoes, drained
2 garlic cloves
1/2 tsp. sugar
1 bay leaf
1 cinnamon stick
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
In large saucepan, saute onion in olive oil until soft and
transparent. Add all remaining ingredients except cinnamon. Simmer 45
minutes. Add cinnamon, simmer 15 minutes. Remove bay leaf and
cinnamon. For smooth sauce puree in blender. Cool.