Homemade Pizza Hut Priazzo Italian Pie

Homemade Pizza Hut Priazzo Italian Pie
What you'll need:
A 12 Inch, Hard Anodized Aluminum Pizza Pan
For deep dish pizzas.
Marinara Sauce Recipe:
4-6 tablespoons olive oil
2 tablespoons garlic, chopped or shredded
1 cup onions, chopped
1 tablespoon basil, dried
28 ounce can crushed tomatoes (or 6 fresh tomatoes and 1 cup water)
2-3 tablespoons chopped fresh basil
1 tablespoon garlic powder
2 tablespoons fresh grated parmesan cheese (Optional)
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions for Marinara Sauce:
1. Heat the olive oil and add the garlic; cook over medium high heat just until the garlic begins to brown
2. Add the onions and dry basil and reduce the heat. Continue to cook until the onions turn translucent, approximately 3-4 minutes
3. Add the crushed tomatoes and garlic powder then return to a simmer, continue to cook until the sauce is hot and the flavors are blended.
4. Add the parmesan cheese (optional), chopped fresh basil, salt and pepper. Stir until well blended.
Pizza Crust:
2 1/4 teaspoons (1 packet) active dry yeast
1/4 Cup warm water plus 1 Cup for later
1 teaspoon sugar
1/4 Cup unbleached bread flour, plus 4 more cups for later as well as more for rolling out dough
*1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1 Cup or 2 sticks melted butter, plus enough olive or vegetable oil to coat bowl and dough
^For a garlic crust, add 4 teaspoons garlic powder.
*For a cheesy flavored crust, add 1/2 Cup shredded Parmesan cheese and omit salt.
Directions for pizza crust and pizza:
1. In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
3. Add the remaining 1 cup warm water and 4 cups flour, garlic powder, salt (or Parmesan cheese), and 1/2 cup of melted butter.
4. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7. Lightly oil a large bowl with olive oil. Add the dough and turn to coat on all sides.
8. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Cut dough in half and the other half aside.
11. Press one half the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
12. Let the dough rise in the pan for 15 to 20 minutes.
13. Place the other half of the dough on a pizza sheet and let that rise for 15 to 20 minutes.
Directions for assembling and baking pizza:
1. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
2. Add the marinara sauce first, then the cheddar/mozzarella cheese blend, and then the desired toppings. (I used pepperoni on the bottom layer.)
3. Place second dough on top of the pizza. Poke holes in the dough.
4. Pour more marinara sauce on top of crust, then the cheddar/ mozzarella cheese blend, then more desired toppings (I used Italian sausage), and a final layer of cheddar/mozzarella cheese blend. You can sprinkle some grated Parmesan cheese and dried parsley if you want to.
5. Bake at 350 F for 35-40 minutes. Take it out when crust begins turning golden brown and the cheese has a nice cook on it.
6. Take the pizza out and let it cool for about 10 minutes, cut it into 8 slices and enjoy.

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