Double Decker Pizza Stacks Recipes

DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY

Steps:

• To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
• Preheat oven to 450˚F (230˚C).
• Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
• Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
• Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
• Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
• Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
• Brush the dough with olive oil, salt, and pepper to taste.
• Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
• Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
• Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
• Transfer the pizza to a cutting board, slice, and serve.
• Enjoy!

DOUBLE DECKER PIZZA

Steps:

• Prepare the pizza dough by dissolving the yeast in the warm water. Let stand until it bubbles. Combine the flour, sugar, and onion flakes in a large bowl. Mix well then make a well in the center of the flour mixture. Pour the yeast and water into the well along with the olive oil. Mix with a wooden spoon until combined. Turn the dough out onto a lightly floured work surface and knead gently for 5 minutes. Grease a large bowl and place the dough in the bowl. Cover with a towel and let rise in a warm, draft-free location for about 2 hours or until doubled in size. Meanwhile, prepare the tomato sauce by heating the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft. Add the tomato sauce, tomatoes, garlic, sugar, bay leaf, salt, pepper, and oregano. Let simmer for 45 minutes, stirring occasionally. Add the cinnamon stick and cook for another 15 minutes. Remove the bay leaf and cinnamon stick. If a smooth sauce is desired, puree in a blender. Let the sauce cool. Brown the sausage in a skillet over medium-high heat. When cooked, remove the sausage with a slotted spoon and let the sausage drain on paper toweling. Preheat the oven to 450 degrees F. Place the dough on a lightly floured work surface. Divide the dough in half. Roll out one half to a 16-inch circle. Place the dough circle in the bottom of a 14-inch deep dish pizza pan or skillet. Evenly layer the sausage over the dough. Top with the mozzarella, mushrooms, and bell peppers. Roll out the remaining dough to a 16-inch circle. Place over the top of the fillings and seal the edges together, rolling them inward to form an edge. Spread the sauce over the top crust. Sprinkle evenly with the Parmesan and Romano cheeses. Place the pizza in the oven and bake at 450 degrees F for 40 minutes. If the top crust puffs up during the baking time, deflate it by pricking it with a toothpick or skewer to release the steam. Remove the pizza from the oven and let stand for 5 minutes then slice and serve.

DOUBLE CRUST STUFFED PIZZA

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.