Name: Double Crust Stuffed Pizza
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: White sugar - 1 ½ teaspoons; Warm water (100 degrees F/40 degrees C) - 1 cup; Active dry yeast - 1 ½ teaspoons; Olive oil - 1 tablespoon; Salt - ½ teaspoon; All-purpose flour - 2 cups; Crushed tomatoes - 1 (8 ounce) can; Packed brown sugar - 1 tablespoon; Garlic powder - ½ teaspoon; Olive oil - 1 teaspoon; Salt - ½ teaspoon; Shredded mozzarella cheese, divided - 3 cups; Bulk Italian sausage - ½ pound; Sliced pepperoni - 1 (4 ounce) package; Sliced fresh mushrooms - 1 (8 ounce) package; Green bell pepper, chopped - ½; Red bell pepper, chopped - ½

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Double Crust Stuffed Pizza

1. White sugar - 1 ½ teaspoons

2. Warm water (100 degrees F/40 degrees C) - 1 cup

3. Active dry yeast - 1 ½ teaspoons

4. Olive oil - 1 tablespoon

5. Salt - ½ teaspoon

6. All-purpose flour - 2 cups

7. Crushed tomatoes - 1 (8 ounce) can

8. Packed brown sugar - 1 tablespoon

9. Garlic powder - ½ teaspoon

10. Olive oil - 1 teaspoon

11. Salt - ½ teaspoon

12. Shredded mozzarella cheese, divided - 3 cups

13. Bulk Italian sausage - ½ pound

14. Sliced pepperoni - 1 (4 ounce) package

15. Sliced fresh mushrooms - 1 (8 ounce) package

16. Green bell pepper, chopped - ½

17. Red bell pepper, chopped - ½

How to cook deliciously - Double Crust Stuffed Pizza

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.

6. Stage

Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.

7. Stage

Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.