Ingredients
DOUGH
3 t sugar
2 packages active dry yeast
1 1/4 C warm water
3 1/4 C bread flour
3 t salt
4 T vegtable oil
SAUCE
1 28 oz. Can crushed tomatoes and 1 16 oz. can crushed tomatoes
2T Olive oil
1t oregano
2t chopped fresh basil or 1t dried basil
1t salt
1 clove garlic, crushed
1/4 C freshly grated parmesean
STUFFING
1/4 pound fresh spinach
8 oz grated mozzarella
Preparation
DOUGH Dissolve sugar and yeast in water and set aside. Mix flour and salt in large mixing bowl. Make a well and add yeast mixture and oil. Mix and knead until dough cleans the sides of the bowl. Turn out onto floured surface and knead 5-6 minutes more. Dust with flour and place in dusted mixing bowl. Cover with plastic wrap and kitchen towel and place in warm place until 2x in size (1-1.5 hours). Punch down dough and turn out to floured surface. Separate out into two pieces, one slightly larger than other (bottom crust). Roll bottom out until 3" larger than pan and 1/8" thick. Oil bottom and sides of the pan. Roll top crust out to same size as pan. Push bottom crust into pan and corners, trying to eliminate air pockets.
SAUCE: Drain off all liquid from canned tomatoes and combine all ingredients.
STUFFING: Wash and dry spinach and remove stems. Finely chop and combine ingredients
ASSEMBLE AND BAKE: Preheat oven to 475. Add spinach and cheese mixture evenly on top of bottom crust. Add top crust and crimp to bottom crust at edge of pan. Press down on top crust and cut 1 inch slit. Spread tomato mixture on top. Bake on lowest rack for 10 minutes and middle rack for 25-30 minutes.
