Ultra Deep Double Crust Stuffed Pizza

Ingredients

• Crust:
• 1 1/2 t white sugar
• 1 c warm water (100 degrees)
• 1 1/2 t yeast
• 1 T olive oil
• 1/2 t salt
• 2 c flour
• Sauce:
• 8 oz crushed tomatoes or tomato sauce
• 1 t packed brown sugar
• 1/2 t garlic powder
• 1/2 t salt
• 1 t olive oil
• Toppings:
• 3 c shredded mozzarella
• 1/2 lb Italian sausage (this makes the pizza)
• Pepperoni
• Mushrooms
• Green bell pepper
• Red bell pepper

Instructions

1. Combine white sugar and warm water in large bowl. Sprinkle yeast over warm sugar water and let stand 5 minutes. Stir olive oil into mixture.
2. Stir 1/2 t salt into flour and mix half the flour mixture into yeast water. Add remaining flour mixture 1/2 c at a time mixing well after each addition. Kneed dough about 8 minutes.
3. Place in oiled bowl and let rise until doubled.
4. Combine crushed tomatoes, brown sugar, garlic powder, olive oil, and salt in saucepan. Cover and cook over low heat reducing until thickened. (30 minutes)
5. Preheat oven to 450 degrees.
6. Deflate dough and turn on lightly floured surface. Cut into 2 equal pieces.
7. Roll one piece into a 12 inch thin circle, and the other into a 9 inch thicker circle.
8. Place the 12 inch dough into an ungreased 9 inch springform pan or cast iron skillet.
9. Sprinkle dough with 1 c cheese. Crumble sausage over cheese. Layer pepperoni, mushrooms, peppers, and remaining cheese on top of sausage.
10. Top with 9 inch dough round and pinch edges to seal.
11. Cut several 1/2 inch vent hols in top of crust.
12. Spread sauce evenly on top crust leaving 1/2 inch border.
13. (Top with additional pepperoni if desired)
14. Bake pizza until crust is set and cheese is melted. (40-45 minutes)
15. Let pizza rest 15 minutes before cutting.