Instructions

Prep Time to Make: 20 Minutes
Baking Time: 35- 40 Minutes
Dough Chilling Time: 1-2 Days
Total Time needed to complete Recipe: 1 hour

1. Dissolve the yeast and sugar in the water in a small bowl.
2. Combine the flour and salt in a larger bowl of a standing mixer. Add the Virgin Olive Oil, butter and yeast solution, then mix well until the dough forms a ball. Once formed, place into covered container and store it in your refrigerator for 1 to 2 days.
3. Once the dough is ready, start making the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat for about 5 minutes until the sauce is simmering. Then mash the tomatoes using a potato masher to smash the tomatoes into smaller chunks until the sauce is a still a little chunky. The add the remaining ingredients into the sauce, except the basil, and cook for 10 more minutes while continuing to stir the sauce. In the end, add the fresh basil and cook for another 5 minutes. Cover the sauce and let them cool.
4. Once it’s time to make the pizza, place the pizza stone into the oven, pre-heat the oven to 425 degrees (F) and take the dough out of refrigerator and let it warm up to room temperature.
5. Take one-third of the dough and set it aside. Roll the larger portion of dough into a circle that is 16 inches across. Then place this dough into a 10-inch deep dish pizza pan that has been coated with soft butter.
6. The arrange a single layer of mozzarella onto the dough in the pizza pan and use your hands to even out the cheese filling.
7. Roll the smaller portion of dough out to a 12-inch circle, which is thinner than the bottom dough. Then place this dough onto the pizza and press it down onto the cheese in the corner until it’s been formed all the way around. Once completed, press the edges of the two doughs together and then use a butter knife to trim the dough until it has been made even with the top of the pan. Poke a few holes in the center of the dough to allow air to escape the dough.
8. Spread 1.5 cups pizza sauce over the dough using a spatula, then bake the pizza for about 35 minutes until its brown on the top. Once baked, take pizza out of the oven.
9. Combine the Romano and Parmesan cheeses in a small bowl and sprinkle it over the top of the pizza when it has been fully baked. The run a butter knife around the edge of the pizza to ensure it’s not sticking to the pan. Cut it into six slices using a knife.
10. Serve Hot with Cavit Pinot Noir Wine