Double Crust Stuffed Pizza

Thick as ever and stuffed as it looks, All Recipes features a chicago style pizza but within their own style. A double crust stuffed pizza will ensure guests are full and more are served.

INGREDIENTS:
1 1/2 teaspoons white sugar
1 cup warm water (100 degrees F/40
degrees C)
1 1/2 teaspoons active dry yeast
1 tablespoon olive oil
1/2 teaspoon salt
2 cups all-purpose flour
 
1 (8 ounce) can crushed tomatoes
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1 teaspoon olive oil
1/2 teaspoon salt
 
3 cups shredded mozzarella cheese,
divided
1/2 pound bulk Italian sausage
1 (4 ounce) package sliced pepperoni
1 (8 ounce) package sliced fresh
mushrooms
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped

Directions: 

1. Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
2. Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
4. Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
5. Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
Posted by Diane Araga, on May 31, 2013 at 9:00 AM