Chicago-style pizza

Ingredients:

• 1 can (800 g) of coarsely pureed plum tomatoes
• 1 tbsp. dry red wine
• 1 teaspoon of sugar
• 3 tbsp. l. olive oil
• Dough (see recipe below)
• 1 tbsp chopped fresh garlic
• 2 tsp chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon fennel seeds
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes

Filling:

• 450 g sliced ​​mozzarella cheese
• 1 tbsp. grated parmesan
• 225 g of thinly sliced ​​pepperoni salami
• 225 g of washed and thinly sliced ​​mushrooms
• 1 green bell pepper, cored and thinly sliced ​​into rings
• 450 g crumbled hot Italian sausage
• 1 cup thinly sliced ​​olives
• 1 onion, thinly sliced ​​into rings

Pizza dough:

• 1.5 cups warm water (about 43°C)
• 1 pack (7 g) active dry yeast
• 1 teaspoon of sugar
• 3.5 cups premium wheat flour
• 1/2 cup semolina
• 1/2 cup vegetable oil, plus 2 tsp for greasing the bowl
• 1 teaspoon of salt

Preparation:

1. Pizza dough: In a large bowl, combine the water, yeast, and sugar and stir. Let sit until the mixture begins to foam, about 5 minutes.
   
   Add 1.5 cups of wheat flour, semolina, 1/2 cup of vegetable oil, and salt. Mix with your hands until all the ingredients form a uniform mixture. Continue adding the remaining 2 cups of flour, 1/4 cup at a time, kneading the dough after each addition until all the flour is incorporated. The dough should still be slightly sticky.
2. Turn the dough out onto a lightly floured surface and knead until smooth (it should be slightly sticky), 3-5 minutes. Grease a large bowl with the remaining 2 teaspoons of oil.
   
   Place the dough in a bowl and turn it over to coat the surface with oil. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until it has almost doubled in size, about 1 hour and 30 minutes.
   
   Divide into 2 equal parts for 2 pizzas.
3. While the dough is rising, prepare the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the basil, oregano, fennel seeds, salt, black and red pepper flakes and cook, stirring, for another 30 seconds. Add the plum tomatoes, 1 tablespoon of red wine, and sugar, and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 20-30 minutes. Remove the saucepan from the heat and let it cool completely before using.
4. Preheat oven to 245°C.
   
   Grease two ovenproof deep pizza pans (30 cm in diameter) with olive oil. Place 1 piece of dough in each pan, pressing it to the edges and creating a 4 cm (1.5 in) rim. Let rest for 5 minutes.
5. Cover the entire bottom of two pizza crusts with mozzarella. Top each with half the pepperoni salami, mushrooms, bell pepper rings, onions, olives, and spicy Italian sausage. Spread sauce evenly over each pizza and sprinkle with Parmesan cheese.
   
   Bake until the top is golden, the cheese is bubbling, and the crust is golden brown, about 30 minutes. Remove from the oven, slice, and serve hot.