A Double-Decker Pizza

DEAR SOS: Can you get the recipe for the stuffed-crust pizza from Zachary’s Chicago Style Pizza in Berkeley?

HOLLY KRANTZ

Sausalito

DEAR HOLLY: How ambitious are you? Zachary’s kindly sent us this straightforward recipe with its various parts. The good thing about the recipe is that you can prepare the parts (crust, tomato sauce filling and topping) at your convenience, then assemble them when the spirit moves you. Other favorite toppings may be added to the tomato filling.

Zachary’s Stuffed Pizza

Active Work Time: 20 minutes * Total Preparation Time: 2 hours 10 minutes * Vegetarian

DOUGH

1 tablespoon sugar

1 (1/4-ounce) package dry yeast

2 cups lukewarm water (105 to 115 degrees)

1/4 cup olive oil, plus more for greasing

4 to 6 cups unbleached flour, plus more for kneading

* Dissolve sugar and yeast in warm water in large bowl. Let stand until bubbly, 15 minutes. Stir in oil. Stir in 4 cups flour until smooth. Stir in remaining flour as needed to make a stiff dough that’s springy, not sticky. Knead on lightly floured board until smooth and elastic, 3 to 5 minutes.

* Place in greased bowl. Turn dough once to coat top with oil, cover with tea towel and allow to rise in warm place until doubled in size, about 1 hour 20 minutes.

TOMATO SAUCE FILLING

2 tablespoons olive oil

1 clove garlic, minced

1 (28-ounce) can crushed tomatoes with juice

1 1/2 teaspoons minced fresh oregano

1 1/2 teaspoons minced fresh basil

Salt

1/4 teaspoon ground pepper

* Heat olive oil in large saucepan over medium heat and saute garlic until fragrant, 1 minute. Stir in tomatoes, oregano, basil, salt to taste and pepper. Simmer over low heat until thick, 30 minutes.

ASSEMBLY

Flour for rolling

2 1/2 cups shredded mozzarella cheese

1/4 cup freshly grated Parmesan cheese

1/4 cup freshly grated Romano cheese

* Roll 2/3 of dough on lightly floured surface to form 16-inch circle. Fit into 12-to 14-inch deep-dish pizza pan. Make sure dough is pressed against sides of pan and extends 1/4 inch over rim.

* Combine mozzarella, Parmesan and Romano cheeses. Spread mixture evenly over dough.

* Roll remaining 1/3 dough on lightly floured surface to form 14-inch circle. Place over filled dough. Fold bottom crust over top crust and seal. Cut off any excess dough near top rim of pan.

* Pour Tomato Sauce Filling over top layer of dough. Bake at 450 degrees until crust is golden, 25 to 30 minutes.

6 to 8 servings. Each of 8 servings: 510 calories; 419 mg sodium; 27 mg cholesterol; 19 grams fat; 67 grams carbohydrates; 17 grams protein; 0.66 gram fiber.