Chicago Stuffed Pizza

Directions

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   For the dough:
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   In a measuring cup, combine 3/4 cups of hot tap water, yeast and 3/4 teaspoon of sugar.
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   Set aside to allow yeast to proof.
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   Youll see it get all foamy in about 5 minutes.
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   While your yeast is proofing, prepare the rest of the dough.
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   In the bowl of your stand mixer, combine the flour, salt, 3/4 teaspoons sugar and garlic powder.
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   Mix together with a fork to distribute the ingredients.
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   Add oil and combine the ingredients using the dough hook.
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   Add water/yeast mixture.
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    Mix with dough hook for 1 minute on low (I used speed 1).
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    Stop to scrape down the sides and bottom of the bowl.
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    Mix on speed 2 for 30 seconds.
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    Add 1 tablespoon of warm water, then mix on speed 4 for 2 minutes.
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    Add additional water 1 tablespoon at a time if the dough is not pulling away from the side of the bowl.
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    DO NOT OVER MIX!
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    It takes less than 5 minutes total mixing time for this crust, and thats what gives it the wonderful biscuit texture!
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    Transfer dough to a glass or ceramic bowl and let it rise for 4 hours.
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    (I put it in the oven and leave the door open.
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    The light from the oven is enough heat for the rise!)
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    You can use the dough at this point (if youre in a hurry), but youll get a much better texture and taste if you refrigerate it.
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    Refrigerate the dough (covered with celephane wrap) for 24-48 hours.
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    When you are ready to make your pizza, remove dough from fridge and allow dough to come to room temperature (took about 2 hours for me).
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    Weigh the dough.
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    Separate approximately 1/3 of the dough for the top skin.
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    Youll use the rest for the bottom.
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    When you start to roll the dough, preheat your oven to 450 F. You want the oven really hot!
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    If your baked goods tend to burn on the bottom, put a stone in the oven during the preheating and then you can put your pizza pan right on top of the stone.
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    Roll out the larger dough ball.
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    You shouldnt need any flour on the surface as this dough has a high oil content and doesnt stick!
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    Roll the dough very thin.
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    You should have about a 15-16 inch circle.
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    Generously butter the bottom of your pizza pan, plus butter half way up the side of the pan.
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    Place your crust in the bottom of the pan and tuck it into the bottom edges, with the crust coming up the sides and hanging over the top.
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    It should drape over the edges at least 1 inch all the way around your pan.
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    For the sauce: (See the notes at the end about the ingredients).
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    In a large pot, combine the 6-in-1 tomatoes, sugar, salt, crushed garlic and pizza seasoning.
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    I like to use an immersion blender to break up any tomato chunks, but you can whisk it together by hand, if you want!
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    Dont cook this.
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    Just mix it up and set to the side!
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    Now, start assembling your pizza!
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    Remember, this is stuffed, so theres a reason for the order!
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    You already have your bottom crust in the pan.
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    Now, put in your toppings one layer at a time.
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    If you are using sausage, you want this in the bottom so that its closest to the heat.
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    Dont pre-cook the sausage!
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    Place the sausage followed by other meatspepperoni, Canadian bacon, etc.
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    Then, place veggies on top of that.
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    Follow the veggies with your cheese.
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    Yes, the cheese goes on top of all of this!
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    Dont short change the cheese!
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    Now that youve built the stuffed part, roll out the remaining dough (this is the 1/3 that you put off to the side).
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    You want to roll this out extremely thin.
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    It should be almost transparent.
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    Roll this out to be about 11 around.
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    Lay this top skin on top of the cheese and up so that it extends about 1 all the way around your pizza pan.
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    Pinch the two doughs (your bottom crust and top skin) all the way around the pan (around the top edge) to seal the crust.
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    Using your finger, pull open about 8 holes in the top skin.
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    No need to be fancy!
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    I just use my finger and pull open some holes.
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    This will release the steam and keep the top from bubbling.
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    Double check the crust to make sure that its still sealed and that you didnt pull it apart when you were poking holes!
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    Pour 2 large ladles of sauce on top of the crust and swirl it around to cover the crust.
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    I know it sounds strange, but this kind of seals those top holes so that the sauce doesnt run down into the pizza.
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    After youve swirled, pour 2 more ladles of sauce on top to give it a nice top layer of sauce.
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    Use a sharp knife and trim the excess crust at the top outer edge of the pan.
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    Place in a 450 F oven for 30 minutes.
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    If your oven heats from the bottom, use a stone under your pizza pan to keep it from burning on the bottom.
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    I usually check it at 25 minutes to make sure the top edges of crust are not over cooking.
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    If the top edges look like they are browning too fast, lay a piece of foil on top.
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    You want to bake until your crust is a golden brown.
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    Remove the pizza from the oven and place it onto a cookie cooling rack.
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    Let it sit for a minute or two and then cut into 6 or 8 slices and serve!
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    Toppings options are as follows (pick your own, but here are some suggestions).
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    Dont cook any of it in advance unless noted.
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    Options: sweet Italian sausage, Canadian bacon, pepperoni, ground beef, olives (black or green), diced onions, spinach, pineapple chunks, diced green peppers, or whatever sounds good to you!
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    Notes about the ingredients:
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    6-in-1 Tomatoes in Heavy Puree is the sauce I use.
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    It does not contain any citric acid at all and is pure sweet tomatoes.
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    Bottom line ...
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    These are the very best and you can tell that with one little taste right out of the can!
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    They are hard to find, though!
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    You can purchase the #10 (huge) cans at Costco Business Center (not the regular Costco stores).
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    Or, you can order them directly from Escalon.net.
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    Shipping is reasonable and actually comes out to less per can than most stores!
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    Penzy Spice Pizza Seasoning: A very good mixture and the Penzy spices are amazing!
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    Check online for a store near you that carries them, or you can order directly from them at Penzeys.com.
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    But, this pizza seasoning mix is the perfect blend.
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    Cheese: You can get away with 10-12 ounces of whole milk mozzarella.
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    I actually blend my cheese.
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    I use about 5 ounces of whole milk mozzarella, 4 ounces of provolone and 3 ounces of skim (or low fat) mozzarella.
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    I also grate it fresh as opposed to pre-grated (because they use preservatives in the pre-grated to keep it from sticking to itself, which keeps it from melting in a creamy consistancy).
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    This is the minimum amount of cheese to use.
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    Ive used up to a pound before.
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    It depends on how full your pizza is from the other ingredients.
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    The first pizza you take out from you pan will probably crack when you remove it (normally on the side).
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    Its because we try to be too careful when taking it out.
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    Dont worry.
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    Make this a few times and youll be a pro at getting it out of the pan!
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    I took the extra sauce and warmed it on top of the stove while the pizza was baking for anyone who wanted some extra sauce on their pizza.
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     Just a small ladle of warm sauce on top!