6 cups (27 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup semolina
1 3/4 teaspoons instant yeast
2 1/2 teaspoons salt
2 tablespoons olive oil
1/2 cup vegetable oil
…then knead to make an elastic, fairly stiff dough.
For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration.
While the dough is rising, we’ll make the sauce.
Or not. Feel free to use bottled pizza or spaghetti sauce; your own recipe, or whatever you like. Bottom line, you’ll need about 28 to 30 ounces of sauce – just under 4 cups.
To make your own, start with canned (or boxed) tomatoes. Here’s a 28-ounce can on the left; a 26-ounce box on the right.
Add the following:
1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
4 teaspoons sugar, or to taste
1/4 to 1/2 teaspoon salt, to taste*
Simmer gently for up to 1 hour, to concentrate the flavors. This is what the sauce looked like after 30 minutes.
While the sauce is simmering, fry up some mushrooms, if you like. This is 8 ounces of button mushrooms, each chopped in half.
I happen to like mushrooms in my pizza. If you don’t care for them – leave them out. Or substitute peppers. No Pizza Police here.
Sausage is traditional in Chicago stuffed pizza. You’ll need 1 pound of bulk sausage.
Don’t like sausage? Leave it out. Want to make your own? Here’s how.
Mix together the following:
1 pound ground pork
1 1/2 teaspoons salt
1/2 teaspoon sweet or hot paprika
1/2 teaspoon garlic powder
3/4 teaspoon fennel seed, lightly crushed
1 teaspoon finely ground black pepper
1/4 teaspoon red pepper flakes (more for spicier sausage)
1/2 teaspoon oregano
1/2 teaspoon ground sage
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Refrigerate till ready to use.
Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces.
Stretch, then roll the dough into a round large enough (about 15” to 16”) to line the bottom and sides of one pan, with some overhang.
You’ll be rolling the dough quite thin; it helps to cover it with some lightly greased parchment as you roll.
Fold the larger piece of dough into quarters…
...and center it in the pan.
Crimp together the top and bottom crusts.
Repeat the whole process with the remaining dough and ingredients, making another 9” round pizza.
Cover the pizzas, and let them rest while you preheat your oven to 425°F, about 30 minutes.
Just before baking, top the pizzas with the sauce…
See how the crust has started to puff?
Put the pizzas in the oven. Bake till the crust is golden brown and the filling is bubbly, 20 to 25 minutes.
Lucky we used a 2”-deep pan, eh?
I decided to add a garnish of pepperoni on top of one of the pizzas. TOTALLY over the top.
Remove the pizzas from the oven, and allow them to rest for about 15 minutes.
Use a pair of scissors or baker’s bench knife to cut wedges. Serve warm, with a fork.
YOU CAN make this entire recipe into one enormous 6-pound pizza by baking it in a 14” deep-dish pizza pan.
Be my guest! I found it kind of hard to handle.
from: King Arthur’s Flour