Double Decker Pizza Recipe

Make dough. While dough is rising, make tomato sauce.

PIZZA DOUGH:

Dissolve dry yeast in warm water. Combine flour, sugar and onion flakes in large bowl. Make a well in center of flour mixture. Pour in dissolved yeast and olive oil. Stir with a wooden spoon until well mixed. Turn out on a lightly floured board and knead about 5 minutes. Place in greased bowl, cover with towel and place in warm (85F) draft-free area until doubled in size (2 hours).

TOMATO SAUCE: In large saucepan, saute onion in olive oil until soft and transparent. Add all remaining ingredients except cinnamon. Simmer 45 minutes. Add cinnamon, simmer 15 minutes. Remove bay leaf and cinnamon. For smooth sauce puree in blender. Cool.

Brown sausage, drain on towel and cool. Prepare remaining ingredients.

Preheat oven to 450 degrees F.

Divide risen dough in half. Roll out one half to 16-inch circle. Use to line 10" skillet or 14" deep dish pizza pan with 1-1/2" sides. Layer bottom of pizza with browned sausage, grated Mozzarella, mushrooms and 1/2 of the peppers. Roll out remaining dough to 16" circle. Place over filled pizza. Roll edges up together, toward center, and tuck in to form pie-like edging. Spread sauce on dough.

Sprinkle on Parmesan and Romano. Bake 40 minutes. If surface bubbles, puncture with toothpick. Remove from oven. Let stand 3 to 5 minutes.