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Ingredients

Dough:
1/2 ounce dry yeast (2 packages 1/4 ounce each)
2 cups warm water (110° F)
7 cups high-gluten flour
4 teaspoons salt
3 ounces shortening
1 tablespoon sugar

Tomato Sauce:
1 ounces olive oil
1 tablespoon chopped fresh garlic
2 ounces onion, chopped
2 ounces tomato paste
2 ounces tomato puree
2 ounces crushed plum tomatoes
6 ounces water
1 teaspoon fresh basil or 1/2 teaspoon dried basil
1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper to taste

Topping:
1 tablespoon olive oil
6 ounces sauce
1 teaspoon finely chopped garlic
1 teaspoon Wisconsin Romano, grated
1 1/2 cups (6 ounces) Wisconsin Whole Milk Mozzarella cheese, grated
6 ounces mild Italian sausage, casing removed and sautéed until just cooked through
4 ounces sliced pepperoni
2 tablespoons chopped green onion
1 teaspoon oregano

Description

Eat Wisconsin Cheese