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1
Divide the dough in half.
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2
Roll each half into a 12-inch circle, about 1/2-inch thick.
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3
Press the dough into 2 greased 12-inch deep-dish pizza pans.
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4
Cover with a clean dish towel and let rise 30 minutes.
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5
Preheat the oven to 400 degrees F.
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6
In a large saute pan, over medium heat, add 2 tablespoons of the olive oil.
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7
When the oil is hot, add the onions.
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8
Season with salt and pepper and saute for 2 minutes.
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9
Add the peppers, season with salt and pepper, and continue to saute for 3 minutes.
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10
Remove from the heat.
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11
Transfer to a bowl and set aside.
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12
In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes.
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13
Remove and drain on paper towels.
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14
Lay 1/4-pound of the sliced provolone on the bottom of each pizza.
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15
Spoon 1/2 the onion and pepper mixture over each pizza.
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16
Sprinkle 1/2 of the sausage over the onion mixture on each pizza.
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17
Scatter 1 cup sliced mushrooms over sausage.
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18
Spread 1 cup of the tomato sauce over the top of each pizza.
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19
Layer 1/4-pound mozzarella slices over top of each pizza.
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20
Drizzle with remaining olive oil.
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21
Bake the pizzas for 25 to 30 minutes or until golden brown.
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22
Remove the pizza from the oven and cut into individual servings.
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23
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste.
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24
Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.
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25
Remove the dough from the bowl.
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26
Grease the bowl with olive oil and place the dough back in the bowl.
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27
Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
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28
Turn the dough out onto a floured surface and divide dough in half.
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29
Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes.
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30
The dough is ready to be shaped.
