1 (1/4-ounce) package active dry yeast |
1/4 cup warm water (110 degrees f) |
3 1/2 cups all-purpose flour |
1 teaspoon salt |
1/4 cup olive oil |
3/4 cup warm water |
1 cup ketchup |
1/3 cup tomato puree |
1/2 cup tomato paste |
1 tablespoon worcestershire sauce |
1 teaspoon white vinegar |
3 whole cloves |
1/3 cup sliced onions |
1/6 teaspoon granulated garlic |
2 teaspoons sugar |
1/2 teaspoon salt |
1 teaspoon dried basil |
1/2 teaspoon black pepper |
6 ounces water |
2 cups barbecue sauce |
12 ounces low-moisture, part skim shredded mozzarella (recommended: wisconsin) |
2 ounces pasteurized process shredded cheddar (recommended: wisconsin) |
1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated |