I use a bread machine to make the dough, but it can be made without it as well. It just takes a bit more effort..
What you will need for making the pizza this particular way is a 10″ deep dish pan. Preferably a stone deep dish pan.
Please check out this quick time lapse video for an overview!
Step 1: The Dough
2 cups white flour
1 cup whole wheat flour
1 tablespoon sugar
2 tablespoons olive oil
1 tablespoon oregano
1/4 cup shredded Parmesan cheese
2 teaspoons dry yeast
Pre-heat oven to 500 degrees. Using a bread machine, pour in 1 1/4 cup of warmed beer, add 2 cups of white flour, 1 cup of whole wheat, 1 tablespoon sugar, 2 tablespoons olive oil, 1 tablespoon oregano, 1/4 cup parmesan cheese and 2 teaspoons of dry yeast. Set the machine to the dough setting and watch it do its thing!
(Alternatively, dissolve 2 teaspoons yeast in 1/4 cup water with 1 tablespoon sugar in a large bowl. Let rest for 5-10 minutes until foamy. Add 2 cups white flour, 1 cup whole wheat flour, 2 tablespoons olive oil, 1 tablespoon oregano, 1/4 cup shredded Parmesan cheese and 1 cup beer. Mix into a firm dough. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat with oil. Cover with oiled plastic wrap and a towel. Set in a warm spot and let rise about 30- 45 minutes, until puffy.)
Step 2: Filling
1 pound ground hot Italian sausage (or meat of choice–ground beef, ground turkey or whatever you like)
1/2 white onion, diced
1/2 red bell pepper, diced
1/4 cup sliced black olives
1/2 cup diced pineapple (canned is fine)
3 or 4 cloves garlic, minced
1 tablespoon oregano
1 jar spaghetti sauce (Classico Four Cheese works well)
Brown 1 pound ground meat in a large skillet. Add 1/2 diced onion, 1/2 diced red bell pepper, 1/4 cup sliced olives, 1/2 cup diced pineapple, 3-4 cloves minced garlic, and 1 tablespoon oregano to the meat, as well as 80% of the spaghetti sauce. Cook down until the mixture is thick, about 10-15 minutes. Taste, and adjust seasoning according to your liking.
1/2 cup to 3/4 cup shredded mozzarella cheese
1 large portobello mushroom, sliced 1/4-inch thick
Pepperoni (as many as you like)
Step 3: Crust
Step 4: Assembly
Flatten out the remaining dough into a 10-inch round. Lay on top of the filling and seal the edges and fork. Cut a few vent holes in the top. Spread reserved sauce on top of the dough. This gives it a reddish color when baked. Place pizza on the middle rack of the oven. Bake for 15-20 minutes, or until the top crust is golden brown on the edges. Rest for 5-10 minutes before cutting.