Stuffed Crusted Pizza

 

 

Sauce:

3 garlic cloves, minced

3 tablespoons olive or vegetable oil

1 can tomato sauce

1 large can crushed tomatoes

2 tablespoons brown sugar

1 tablespoon Italian seasoning

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

 

 

 

Directions:

In a large saucepan, sauté garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness.

Pizza Dough:

2 packages active dry yeast

1 cup warm water

3 cups all-purpose flour (approximate)

2 teaspoons olive oil

1 teaspoon sea salt

1 teaspoon honey

Dissolve yeast in warm water in large bowl (also warmed).  Stir in half of the flour, oil, salt and honey.  Stir in enough of the remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface.  Knead about 10 minutes or until smooth and elastic.  Place in greased bowl; turning to coat all sides.  Cover and let rise in warm place 20 minutes.

Punch down dough.  Use immediately or cover and refrigerate at least 2 hours but no longer than 48 hours.

Roll out on a pizza stone, overlapping the sides so you will be able to form a stuffed crusted.  Make a layer of cheese and pull the dough over the top of the cheese.   At this point I put the crust into the oven for about 5 minutes to set the crust.  Then put on your favorite sauce (recipe above) and toppings.   Bake at 425 for 15 – 20 minutes. DS (Sweet J) loves cooking this pizza on the outdoor grill, it tastes like it was cooked in a wood oven.