Ingredients

Crust

• ¾ cup water (room temperature)

• 1/2 teaspoon active dry yeast

• 1 tablespoon granulated sugar

• 16 ounces (3 cups) all-purpose flour

• ¾ teaspoon salt

• 1/3 cup vegetable oil

• 6 tablespoons margarine, softened

Sauce

• 28- ounce can whole peeled tomatoes

• ½ cup canned petite diced tomatoes

• 2 tablespoons vegetable oil

• 1 teaspoon garlic powder

• 1 teaspoon dry basil

• ¾ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 tablespoon fresh basil

Pizza

• 24 ounces (about 6 cups) freshly shredded mozzarella cheese (room temperature)

• 1 tablespoon margarine, softened (for greasing the pan)

• 1 tablespoon grated Romano cheese

• 1 tablespoon grated Parmesan cheese

Toppings (optional)

• Italian sausage, cooked

• Pepperoni

• Onions

• Mushrooms

• Green peppers

You will also need

• A pizza stone

• A 10-inch deep dish pizza pan

Instructions

• Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.

• Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don’t knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.

• Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes, then use a potato masher to smash the tomatoes into smaller bits. The sauce should still be a little chunky. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.

• A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.

• Slice off one-third of the dough and set it aside, then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into a 10-inch deep dish pizza pan or cake pan with a 2-inch high edge that has been rubbed with 1 tablespoon of softened margarine. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.

• Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.

• Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. At the restaurant, to indicate what’s inside the pizza, they’ll add one piece of each of the fillings onto the top of the pizza, in the middle. That’s handy when lots of pizzas are in the oven and they all look the same.

• Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.

• Combine the Romano and Parmesan cheeses in a small bowl. When you take the pizza out of the oven sprinkle it with the cheese blend.

• Run a flexible spatula around the edge of the pizza to make sure it’s loose, then get the spatula under the pizza while holding the pan (using a mitt) with the other hand and scoop the pizza out onto a pizza pan or cutting board for slicing. Slice the pizza 3 times through the middle with a large sharp knife, making 6 slices.