Crust:
1 c. warm water
1 package yeast (or 2 1/4 t.)
1/3 c. corn oil
1 T. sugar
1 t. cream of tartar
1 lb. bread flour
* In a bowl, put water, yeast, oil, cream of tartar and sugar. Mix until yeast dissolves. Pour in bread flour a little at a time. Mix and knead with your hand (curve your hand like a dough hook, hold the bowl and mix, scooping from the bottom to the top). Knead it until it becomes firm, adding more flour if needed. The secret is in the kneading, should take about 10 minutes straight. Roll into a ball, put into bowl, brush the top and sides with a little oil and cover with plastic wrap and a kitchen towel. Let sit atleast 6-8 hours, unrefrigerated. Only let it rise once. Portion and use.
Sauce:
Jar of pizza sauce
1 28oz can plum or roma tomatoes,
1 t. salt
pinch of basil
pinch of oregano
pinch of black pepper
* In bowl, mix pizza sauce and tomatoes. Using a potato masher or your hands, mash the tomatoes until there are no bigger pieces than a quarter. Then add salt, basil, oregano and pepper. Adjust salt/pepper to taste. Don't add too much basil or oregano.
Toppings:
4 c. low-moisture part skim mozzarella (DO NOT use low fat)
Pepperoni
Italian sausage, uncooked and in small pieces
* To assemble, Preheat oven to 350 degrees. After the dough has risen, take your deep dish pizza pan (or a round cake pan with straight sides) and coat the inside of it with a very healthy coating of melted butter or oil. Roll the dough out to about 3 inches larger than the bottom of the pan and pinch the dough up along the sides of the pan. Put your cheese in (right on the crust). Add your pepperoni and sausage pieces (don't worry the sausage will cook completely in the oven) and finally your sauce. Bake in the oven until the crust is starting to brown and cheese is staring to bubble up through the sauce, about 45 minutes. Serve.
