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1
While the dough is rising, make the tomato sauce.
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2
In a medium saucepan, heat the oil over medium-high heat.
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3
Add the garlic and cook, stirring, for 30 seconds.
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4
Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds.
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5
Add the tomatoes, wine and sugar, and bring to a boil.
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6
Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes.
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7
Remove from the heat and let cool completely before using.
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8
Preheat the oven to 475 degrees F.
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9
Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil.
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10
Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides.
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11
Let rest for 5 minutes.
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12
Layer the mozzarella cheese all over the bottom of the pies.
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13
Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage.
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14
Ladle the sauce evenly over each pizza and top with Parmesan.
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15
Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes.
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16
Remove from the oven, slice and serve hot.
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17
In a large bowl, combine the water, yeast, and sugar and stir to combine.
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18
Let sit until the mixture is foamy, about 5 minutes.
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19
Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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20
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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21
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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22
Oil a large mixing bowl with the remaining 2 teaspoons oil.
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23
Place the dough in the bowl and turn to oil all sides.
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24
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
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25
Divide into 2 equal portions and use as directed.
