I made this pizza dough as part of a sandwich I was building.  The sandwich idea is awesome and I finally remembered where I had seen this idea before.  I saw it this time on Diners, Drive-in and Dives but where I first saw and ate this pizza sandwich was at the Pompei Restaurant in Chicago starting in the early 90’s.  The original restaurant was in the South loop, long before it became the gentrified area it is now.

To make a good sandwich, you need to start with a great dough.  This recipe came from Bobby Flay.  His best suggestion is to use bread flour.  Bread flour makes for a nice crisp crust.

Ingredients (adapted from Bobby Flay):
3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Directions:
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine using a dough hook.  While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.  Add flour, if the dough is sticky, 1 tablespoon at a time, until the dough comes together in a solid ball. I f the dough is too dry, add additional water, 1 tablespoon at a time.  Pour out the dough onto a lightly floured surface.

Gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size.  My dough rested for a good 2 – 3 hours.

I had to run out and this in no way hurt the end product.  Turn the dough out onto a lightly floured surface and roll it out in to a long sheet about 1/2″ thick.  This was the size for the sandwich.  If you use this dough recipe for a traditional pizza, then divide it in 2 and roll out for 2 pizza crusts.  Enjoy!