Californian Chicago-Style Stuffed Pizza

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Leite's Culinaria


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1 tablespoon sugar

1 package active dry yeast

2 cups lukewarm water

1/4 cup vegetable oil

4 to 6 cups unbleached all-purpose flour

More vegetable oil, for greasing

Olive oil, enough to coat a saucepan

6 garlic cloves, minced

1 1/2 pounds fresh Roma tomatoes, chopped into 1/2-inch pieces

One 8-ounce can tomato purée

1 1/2 teaspoons minced fresh oregano

1 1/2 teaspoons minced fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Your choice of favorite cheeses (Zachary’s uses mostly shredded mozzarella)

Your choice of diced or sliced fresh raw vegetables, such as red, yellow, or green bell peppers; zucchini; mushrooms; etc.

Your choice of meats, such as pepperoni, linguiça, uncooked Italian sausage, ground beef, etc.

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