Stuffed Pizza

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King Arthur Flour


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6 cups King Arthur Unbleached All-Purpose Flour

3/4 cup semolina

1 3/4 teaspoons instant yeast

2 1/2 teaspoons salt

2 tablespoons olive oil

1/2 cup vegetable oil

2 tablespoons melted butter

1 1/2 to 1 3/4 cups lukewarm water*

*Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.

1 pound ground pork

1 1/2 teaspoons salt

1/2 teaspoon sweet or hot paprika

1/2 teaspoon garlic powder

3/4 teaspoon fennel seed, lightly crushed

1 teaspoon finely ground black pepper

1/4 teaspoon red pepper flakes (more for spicier sausage)

1/2 teaspoon oregano

1/2 teaspoon ground sage

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 tablespoon butter

1 small onion, coarsely grated; about 1/2 cup

2 cloves garlic, peeled and crushed

28-ounce can or 26-ounce aseptic box crushed tomatoes

1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning

4 teaspoons sugar, or to taste

1/4 to 1/2 teaspoon salt, to taste*

*The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify

1 pound mozzarella cheese, sliced

2 boxes frozen chopped spinach, thawed and squeezed dry, optional

1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese

sliced pepperoni or anchovies, optional

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