When I originally tried to post larger photos the site denied the upload because the photo were too big. I will try again with a separate post. I finished off the leftovers tonight and I could have sworn I was in Chicago! Oh yeah!
The recipe I used is derived from "BTB"s post. Here is what I've done:
DOUGH SAUCE
1 tablespoon yeast 3 14-1/2 oz. Cans of petite cut, diced tomatoes
1-1/4 cup warm water
1 tsp honey CHEESE
1/3 cup olive oil 5 oz Romano (grated)
1-1/2 cup semolina flour 1-1/4 LB Mozzarella (sliced)
2 cups white AP flour Parmesan (grated)
4 vegetarian sausage patties (quartered)
Dissolve 1 tablespoons of yeast in 1-1/4 cup warm water with 1 tsp honey, 1/3 cup olive oil, add 2 cups white flour plus 1-1/2 cup semolina flour.
Mix for not more than 2 minutes, store covered by towel in a warm place for 2 hours.
After 2 hours punch down and knead again for a couple of minutes. Spread in a deep dish pan and allow to rise for 20 minutes. There should be extra dough to make another pizza at a smaller size.
Add sliced mozzarella cheese then what ever toppings you like & Romano cheese, then top off with sauce,
sprinkle garlic powder, oregano, pepper & basil on top then top that with grated parmesan.
For the sauce I used three 14-1/2 oz cans of salt free petite cut diced tomatoes which has to have the liquid drained out in a strainer for at least 3 hours.
Some folks like to simmer the sauce with the spices for an hour, that's up to you. I don't do that as it makes for long day in the kitchen.
Bake for 35 minutes at 375 degrees.
My pizza pans are 12" diameter.
Post production notes:
I've noticed Lou Malnati's, Uno's and other posters here on the forum usually cook pizzas until the edges of the crust begin to blacken. I'm not adverse to that, it must be my inner caveman instincts, but I'm afraid of going too far and ruining a great pizza. Don't get me wrong the crust came out great, it was not under-cooked -- I just want to get as authentic as I can.
My next project will increase the cooking time by 5 minutes.
