Suffed Pizza

Suffed Pizza

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Ignazia Vella 32

"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."
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Ingredients

overnight, 2 hrs 40 mins. servings
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Original recipe yields 2 servings

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Directions

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  1. 4) To make the sauce: sauté the coarsely grated onion in the butter till it's beginning to color.
  2. 5) Add the crushed garlic, and sauté for about 30 seconds.
  3. 6) Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors.
  4. 7) To assemble the pizza: Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces.
  5. 8) Divide each piece of dough in half again. Butter the bottom and sides of two 9" x 2"-deep round cake pans, then drizzle olive oil in the bottom of each.
  6. 9) Stretch, then roll one of the larger pieces of dough into a round large enough (about 15" to 16") to line the bottom and sides of one pan, with some overhang. Do the same with one of the smaller pieces of dough, rolling it to about 9" to 10". Cover the pieces of dough, and go away for 15 minutes. This will relax the dough's gluten, allowing you to handle it without it shrinking.
  7. 10) Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them till you're ready to use them.
  8. 11) After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang.
  9. 11) After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang.
  10. 12) Spread half the uncooked sausage over the crust, gently patting it flat.
  11. 13) Top with half the sliced mozzarella. Spread with half the spinach, or any additional filling of your choice.
  12. (go to notes to finish)

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