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Di's Deep Dish Pizza

DiDi Posts: 1
edited 12:55PM in Baking
IngredientsSauce2 tablespoons olive oil4-5 cloves minced garlic1 28 oz can plum tomatoes3 Tablespoons tomato paste6 green onions (minced) or regular onion minced1-1/2 teaspoons basil1 teaspoon oregano1/2 teaspoon salt1 heaping teaspoon sugar2 teaspoons red wine (optional)
FillingItalian sausage – mild, hot or a combination (cooked) Turkey pepperoni
1/2 can sliced black olives1/2 can sliced mushrooms1/2 green bell pepper (sliced thin)5 slices provolone cheese5 slices mozzarella cheese1/2 cup shredded Italian cheese blend
Pizza Dough – Cuisinart Recipe Collection 2 packages yeast2 tsp sugar2-1/2 cups warm water6-2/3 cups flour1 tbsp kosher salt2 tsp olive oilInstructionsPizza DoughDissolve yeast and sugar in warm water. Let stand 3-5 minutes until foamy. Using a food processor or stand mixer with dough attachment, combine flour and salt. Add yeast mixture slowly until a dough ball forms and cleans the sides of the work bowl. Knead an additional minute. Dough should be slightly sticky. Coat a large bowl with olive oil and cover all sides of the dough ball. Cover bowl with plastic wrap. Let dough rise 45 minutes – 1 hour, or until doubled in size. Place dough on slightly oiled surface. Roll out into desired size. Recipe will make enough dough for at least 2 deep dish pizzas. 
Pizza SauceSauté garlic and onions in olive oil for 30 seconds. Add canned plum tomatoes, tomato paste, basil, oregano, salt, sugar and wine and mix well. Simmer for 20 minutes or until sauce thickens.
Assembly and BakingGrease a 10-1/2 inch iron skillet with olive or vegetable oil.  Press pizza dough (about 1/4 of pizza dough) onto the bottom and up the sides of the skillet.  Spread about 1/2 cup sauce and top with provolone cheese.  Add sausage, pepperoni, olives, mushrooms and bell pepper.  Top with additional sauce (about 1/2 cup) and top with mozzarella slices. 
Roll out another piece of dough and use to top pizza sealing edges.  Top dough with about 1/3 cup of sauce and shredded Italian cheese blend.
Bake on BGE indirect at 450 degrees for 20-30 minutes or until done.  Let rest 5-10 minutes before slicing.NotesNumber of Servings: 8Time to Prepare:
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