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Stuffed Double-Crust Pizza

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PREP TIME
30 min
COOKING TIME
70 min
TOTAL TIME
175 min
SERVINGS
8 servings
Lunch Dinner Italian
Stuffed Double-Crust Pizza
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
Instructions
1
Combine sugar and warm water in a large bowl or the work bowl of your stand mixer.
2
Sprinkle yeast over sugar and water mixture, allowing it to sit for 5 minutes until the yeast becomes soft and forms a creamy foam.
3
Add 1 tablespoon of olive oil to the yeast mixture, stirring well.
4
In a separate bowl, combine flour and 1/2 teaspoon of salt.
5
Gradually mix half of the flour mixture into the yeast water, stirring until there are no dry spots.
6
Add the remaining flour in 1/2 cup increments, mixing thoroughly after each addition.
7
Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic, approximately 8 minutes.
8
Alternatively, use the dough hook attachment on your stand mixer to mix the dough.
9
Lightly oil a large bowl, then place the dough inside and coat it evenly with oil.
10
Cover the bowl with a light cloth, allowing the dough to rise in a warm environment until it has doubled in volume, roughly 1 hour.
11
In a small saucepan, combine crushed tomatoes, brown sugar, garlic powder, 1 teaspoon of olive oil, and salt.
12
Cover the pan and cook over low heat until the tomatoes start to break down, approximately 30 minutes.
13
Preheat your oven to 450 degrees F (230 degrees C).
14
Deflate the dough and turn it out onto a lightly floured surface.
15
Cut the dough into two equal pieces, then roll one piece into a 12-inch thin circle.
16
Roll the other half into a thicker, 9-inch circle.
17
Place the 12-inch dough round into an ungreased 9-inch springform pan.
18
Sprinkle the dough with 1 cup of cheese, then shape a sausage into a 9-inch patty and place it in the pan on top of the cheese.
19
Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of the sausage patty.
20
Top with the 9-inch dough round, pinching edges to seal.
21
Cut several 1/2-inch vent holes in the top crust, spreading sauce evenly across it.
22
Leave a 1/2-inch border at the edges.
23
Bake the pizza in your oven until the crust is set, cheese is melted, and sausage is cooked through, approximately 40 to 45 minutes.
24
Let the hot pizza rest for 15 minutes before cutting into wedges and serving.