Sprinkle yeast over water in large bowl; let stand until bubbly or about 3 minutes. Stir in butter. Mix 2 1/2 cups flour, sugar and salt. Stir into yeast mixture until smooth. Add enough additional flour to make a stiff dough.
Knead on floured surface until smooth and elastic. Put into greased bowl; cover. Let rise 1 hour or until doubled.
Tomato Sauce:
1 (14-ounce) can diced tomatoes (the chunkier the better)
1 tablespoons tomato paste
1 tablespoons red wine
1 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1/2 teaspoons dried onion
2 cloves garlic, minced
1/2 teaspoon ground pepper
1/2 tablespoon brown sugar
1 tablespoon olive oil
Pizza:
3 tablespoons vegetable oil
16 ounces of pizza dough (at room temperature)
8 oz sliced part-skim mozzarella, divided
¾ cup chunky tomato sauce
Pepperoni
Instructions:
1. To prepare sauce, combine all ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 10 minutes. Let cool.
2. To prepare pizza, preheat oven to 400F. Pour oil in a 10-inch round, deep-dish pan or springform pan. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides. Last time I did it the dough was too thick so maybe use less dough and spread it out more and to get it up the edges I put more floor on the sides so it would stick.
3. Bake crust in oven for about 10 minutes. Remove from oven and allow to cool for 10 minutes.
4. Spread 2 cups cheese on crust, top with 3/4 cup tomato sauce. Pepperoni, then more sauce Sprinkle remaining 2 cups cheese. Bake for 35 minutes, rotating the pizza every 15 minutes. The crust should be golden brown, and the cheese should be bubbling. Remove from oven, cool for 3 minutes.
Remove pizza from the pan using a spatula, cut and serve.
