My first pizza from scratch

I was really impressed last Christmas when my brother made pizza - even the dough - and managed to cook it perfectly on the grill.  The difference between homemade and even very good delivery/restaurant pizza was shocking.  Baking has always freaked me out a little but after that experience it was clear that I would have to overcome that particular aversion.  The dough was easy to make and fun to play with!  I used regular flour instead of cake and played with the toppings and sauce a little based on my preferences and availability, the results were still great! 

Recently I've been converted from a thin crust to deep dish fan.  I love how the sauce, meat and vegetables meld together into a savory pie.  The emphasis on herbs is amazing and probably a big part of what sets it apart from mass produced pizzas.  Using turkey pepperoni instead of bacon probably lightened this recipe up considerably but still gave it meatiness and flavor.  I got some veggies in too by adding yellow bell peppers, mushrooms and arugula.  Put your spin on the recipe below!

Deep-Pan Pizza by Jamie Oliver

for the dough

scant 2 ¾ cups lukewarm water

1 x ¼ oz envelope dry yeast

1 Tbs sugar

1 level tsp salt

8 cups white bread flour, extra for dusting

for the tomato sauce

swig white wine vinegar

1 clove garlic, peeled

handful of fresh basil leaves

1 x 14 oz can diced tomatoes

sea salt and black pepper

for the toppings

olive oil

3 red onions

fresh thyme

4 pork sausages

dried red chile

1 tsp fennel seeds

pinch of oregano

¼ cup buffalo mozzarella

handful of fresh basil

2 fresh red chilies

2 large handfuls grated parmesan

12 slices bacon

for the dough pour water into bowl and use fork to stir in yeast and sugar.  Let stand for a few minutes then add salt and flour, bit by bit. Dust surface w/ flour and knead.  Place in flour dusted bowl covered with a damp cloth.  Leave in a warm room until the dough has almost doubled.

Meanwhile put a glug on oil in large frying pan on medium high heat.  Add sliced onions and thyme.  Put all tomato sauce ingredients in a mixer and blend.  Add chili and fennel seed with dried oregano to pork.  

Preheat oven to 400F.  Divide dough, oil pans.  Roll push dough to form crust, about ½ in.

Divide sauce and add toppings, bake 20 minutes.