Hi John,

Sounds like you have your pizza dough pretty well perfected! I'm going to try it soon - maybe in the bread machine. I thought you might enjoy this recipe for Chicago Stuffed Pizza that I saved back in 1994 from a rec.food.cooking post.

Happy Cooking,

Betsy
TKL

From: TOM_GUMPEL
Newsgroups: rec.food.cooking
Subject: Re: Zachary's Pizza

As promised, here is the recipe for Chicago Stuffed Pizza.
This recipe is from Zachary' Pizza of Berkeley, California.
Home of the best pizza on the planet.

Crust:
1 tbsp sugar
1 pkg (1 tbsp) yeast
2 cups lukewarm water
1/4 cup vegetable oil
4-6 cups all purpose flour
(original recipe didn't list salt but addition of 1 tsp salt is recommended)

* dissolve sugar and yeast in large bowl; let stand until bubbly
* add oil
* stir in 4 cups of flour until smooth (I use my KitchenAid)
* knead appropriately
* turn into greased bowl and let rise until doubled
* make sauce
* punch down dowug and let rest for 10 minutes

Tomato Sauce

2 tbsp olive oil
1 minced garlic clove
1 large can (28 oz) of crushed tomatoes and puree
1 1/2 tsp minced fresh oregano
1 1/2 tsp minced fresh basil
pinch of salt
1/2 tsp ground black pepper
(more oregano and garlic recommended by Pizza Lover in LA)

* heat olive oil, saute garlic
* add tomatoes, spices

simmer 30 minutes

Cheeses
2 1/2 cups mozzarella cheese
1/4 cup grated fresh parmesan cheese
1/4 cup grated romano cheese

Spinach Pesto

1/4 cup pine nuts
3 chopped garlic cloves
3/4 cup olive oil
1 cup chopped spinach
3/4 cup basil leaves
1/4 cup grated fresh parmesan cheese
1/4 cup grated fresh romano cheese

* grind pine nuts, garlic and olive oil in food processor
* add spinach and basil, puree until smooth
* add cheeses
* add salt & pepper to taste

This makes enough for two large pizzas

Preparation of the whole shebang:

* roll out two thirds of dough on lightly floured surface
* fit this into pan and press dough over the sides
* mix cheeses and spread evenely over the dough
* roll out remaining dough to form a 14" circle
* place over the filled dough, seal of edges and remove excess
* pour the tomato sauce over the top layer
* top with spinach pesto

Bake in preheated 450 oven for 25-30 minutes or until crust is golden
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Tom Gumpel

From: Pizza Lover in LA
6-21-2002
I tried making the stuffed Zachary's pizza from the recipe provided. I am a big fan of Zachary's pizza, but I have to say that this recipe cannot be authentic. The dough was way too bland. It tastes like it really needs some salt or something. And the sauce didn't taste at all like the real Zachary's. It needs more oregano and garlic.