Ingredients:
4 cups bread flour
1 envelope dry active yeast
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 3/4 cups warm water
3 tablespoons olive oil
2 teaspoons cornmeal
For the toppings:
1/2 cup pizza sauce
8 ounces fontina cheese, shredded
16 ounces fresh mozzarella cheese, sliced
1 pound Italian sausage, cooked and crumbled
7 ounces pepperoni
1 pound prosciutto
Instructions:
In an enormous blending bowl, join bread flour, yeast, salt, sugar, garlic powder, and oregano. Blend well.
Add warm water and olive oil to the combination. Combine until the mixture comes as one.
Turn the mixture out onto a floured surface and massage for around 10 minutes until it becomes smooth and versatile.
Place the mixture in a gently oiled bowl, cover with a sodden fabric and let it ascend for around 60 minutes, or until it pairs in size.
Preheat the broiler to 425°F.
Softly oil a thicker style pizza skillet with olive oil and sprinkle with cornmeal.
Carry out the pizza mixture and press it into the base and up the sides of the pre-arranged pizza container.
Spread the pizza sauce over the mixture.
Sprinkle the destroyed fontina cheddar over the sauce.
Layer the mozzarella cheddar cuts over the fontina cheddar.
Spread the cooked frankfurter over the cheddar.
Organize the pepperoni and prosciutto over the wiener.
Heat for 30-35 minutes, or until the covering is brilliant brown and the cheddar is liquefied and effervescent.
Permit the pizza to cool for a couple of moments prior to cutting and serving.
Partake in your heavenly Thicker style Meat Sweethearts Pizza!