Stuffed Pizza
"This recipe is a project, no doubt about it. Homemade crust, slowly simmered sauce, even homemade sausage — all contribute to the pizza's wonderful marriage of flavors and textures. When time is a challenge, substitute store-bought bulk sausage, and 2 cups of your favorite pizza or spaghetti sauce from a jar. But please don't substitute a ready-made crust for this delightfully different homemade crust, featuring many of the same elements as Chicago deep-dish crust — with the addition of golden semolina. Our thanks to Jess, a frequent visitor to our blog, for passing this recipe along...."
INGREDIENTS
•
1 6 cups King Arthur Unbleached All-Purpose Flour
•
1 3/4 cup semolina
•
1 1 3/4 teaspoons instant yeast
•
1 2 1/2 teaspoons salt
•
1 2 tablespoons olive oil
•
1 1/2 cup vegetable oil
•
1 2 tablespoons melted butter
•
1 1 1/2 to 1 3/4 cups lukewarm water*
•
1 *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.
•
1 1 pound ground pork
•
1 1 1/2 teaspoons salt
•
1 1/2 teaspoon sweet or hot paprika
•
1 1/2 teaspoon garlic powder
•
1 3/4 teaspoon fennel seed, lightly crushed
•
1 1 teaspoon finely ground black pepper
•
1 1/4 teaspoon red pepper flakes (more for spicier sausage)
•
1 1/2 teaspoon oregano
•
1 1/2 teaspoon ground sage
•
1 1/2 teaspoon dried basil
•
1 1/2 teaspoon dried thyme
•
1 1 tablespoon butter
•
1 1 small onion, coarsely grated; about 1/2 cup
•
1 2 cloves garlic, peeled and crushed
•
1 28-ounce can or 26-ounce aseptic box crushed tomatoes
•
1 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
•
1 4 teaspoons sugar, or to taste
•
1 1/4 to 1/2 teaspoon salt, to taste*
•
1 *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify
•
1 1 pound mozzarella cheese, sliced
•
1 2 boxes frozen chopped spinach, thawed and squeezed dry, optional
•
1 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
•
1 sliced pepperoni or anchovies, optional
•
1 6 cups King Arthur Unbleached All-Purpose Flour
•
1 3/4 cup semolina
•
1 1 3/4 teaspoons instant yeast
•
1 2 1/2 teaspoons salt
•
1 2 tablespoons olive oil
•
1 1/2 cup vegetable oil
•
1 2 tablespoons melted butter
•
1 1 1/2 to 1 3/4 cups lukewarm water*
•
1 *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.
•
1 1 pound ground pork
•
1 1 1/2 teaspoons salt
•
1 1/2 teaspoon sweet or hot paprika
•
1 1/2 teaspoon garlic powder
•
1 3/4 teaspoon fennel seed, lightly crushed
•
1 1 teaspoon finely ground black pepper
•
1 1/4 teaspoon red pepper flakes (more for spicier sausage)
•
1 1/2 teaspoon oregano
•
1 1/2 teaspoon ground sage
•
1 1/2 teaspoon dried basil
•
1 1/2 teaspoon dried thyme
•
1 1 tablespoon butter
•
1 1 small onion, coarsely grated; about 1/2 cup
•
1 2 cloves garlic, peeled and crushed
•
1 28-ounce can or 26-ounce aseptic box crushed tomatoes
•
1 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
•
1 4 teaspoons sugar, or to taste
•
1 1/4 to 1/2 teaspoon salt, to taste*
•
1 *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify
•
1 1 pound mozzarella cheese, sliced
•
1 2 boxes frozen chopped spinach, thawed and squeezed dry, optional
•
1 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
•
1 sliced pepperoni or anchovies, optional
•
1 6 cups King Arthur Unbleached All-Purpose Flour
•
1 3/4 cup semolina
•
1 1 3/4 teaspoons instant yeast
•
1 2 1/2 teaspoons salt
•
1 2 tablespoons olive oil
•
1 1/2 cup vegetable oil
•
1 2 tablespoons melted butter
•
1 1 1/2 to 1 3/4 cups lukewarm water*
•
1 *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.
•
1 1 pound ground pork
•
1 1 1/2 teaspoons salt
•
1 1/2 teaspoon sweet or hot paprika
•
1 1/2 teaspoon garlic powder
•
1 3/4 teaspoon fennel seed, lightly crushed
•
1 1 teaspoon finely ground black pepper
•
1 1/4 teaspoon red pepper flakes (more for spicier sausage)
•
1 1/2 teaspoon oregano
•
1 1/2 teaspoon ground sage
•
1 1/2 teaspoon dried basil
•
1 1/2 teaspoon dried thyme
•
1 1 tablespoon butter
•
1 1 small onion, coarsely grated; about 1/2 cup
•
1 2 cloves garlic, peeled and crushed
•
1 28-ounce can or 26-ounce aseptic box crushed tomatoes
•
1 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
•
1 4 teaspoons sugar, or to taste
•
1 1/4 to 1/2 teaspoon salt, to taste*
•
1 *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify
•
1 1 pound mozzarella cheese, sliced
•
1 2 boxes frozen chopped spinach, thawed and squeezed dry, optional
•
1 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
•
1 sliced pepperoni or anchovies, optional
•
1 6 cups King Arthur Unbleached All-Purpose Flour
•
1 3/4 cup semolina
•
1 1 3/4 teaspoons instant yeast
•
1 2 1/2 teaspoons salt
•
1 2 tablespoons olive oil
•
1 1/2 cup vegetable oil
•
1 2 tablespoons melted butter
•
1 1 1/2 to 1 3/4 cups lukewarm water*
•
1 *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.
•
1 1 pound ground pork
•
1 1 1/2 teaspoons salt
•
1 1/2 teaspoon sweet or hot paprika
•
1 1/2 teaspoon garlic powder
•
1 3/4 teaspoon fennel seed, lightly crushed
•
1 1 teaspoon finely ground black pepper
•
1 1/4 teaspoon red pepper flakes (more for spicier sausage)
•
1 1/2 teaspoon oregano
•
1 1/2 teaspoon ground sage
•
1 1/2 teaspoon dried basil
•
1 1/2 teaspoon dried thyme
•
1 1 tablespoon butter
•
1 1 small onion, coarsely grated; about 1/2 cup
•
1 2 cloves garlic, peeled and crushed
•
1 28-ounce can or 26-ounce aseptic box crushed tomatoes
•
1 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
•
1 4 teaspoons sugar, or to taste
•
1 1/4 to 1/2 teaspoon salt, to taste*
•
1 *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify
•
1 1 pound mozzarella cheese, sliced
•
1 2 boxes frozen chopped spinach, thawed and squeezed dry, optional
•
1 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
•
1 sliced pepperoni or anchovies, optional
•
1 6 cups King Arthur Unbleached All-Purpose Flour
•
1 3/4 cup semolina
•
1 1 3/4 teaspoons instant yeast
•
1 2 1/2 teaspoons salt
•
1 2 tablespoons olive oil
•
1 1/2 cup vegetable oil
•
1 2 tablespoons melted butter
•
1 1 1/2 to 1 3/4 cups lukewarm water*
•
1 *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.
•
1 1 pound ground pork
•
1 1 1/2 teaspoons salt
•
1 1/2 teaspoon sweet or hot paprika
•
1 1/2 teaspoon garlic powder
•
1 3/4 teaspoon fennel seed, lightly crushed
•
1 1 teaspoon finely ground black pepper
•
1 1/4 teaspoon red pepper flakes (more for spicier sausage)
•
1 1/2 teaspoon oregano
•
1 1/2 teaspoon ground sage
•
1 1/2 teaspoon dried basil
•
1 1/2 teaspoon dried thyme
•
1 1 tablespoon butter
•
1 1 small onion, coarsely grated; about 1/2 cup
•
1 2 cloves garlic, peeled and crushed
•
1 28-ounce can or 26-ounce aseptic box crushed tomatoes
•
1 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
•
1 4 teaspoons sugar, or to taste
•
1 1/4 to 1/2 teaspoon salt, to taste*
•
1 *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify
•
1 1 pound mozzarella cheese, sliced
•
1 2 boxes frozen chopped spinach, thawed and squeezed dry, optional
•
1 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
•
1 sliced pepperoni or anchovies, optional
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