For the sauce: In a 5-gallon container add 12 1/2 cups water, the wine, oil, salt, garlic, onion, cayenne, roasted tomatoes, basil, oregano, crushed tomatoes and tomato puree. Blend with an immersion blender until uniform in texture. Reserve until ready to use.
For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F.
Dust the dough in the cornmeal and stretch until it reaches a 14-inch diameter. Spread 8 ounces of the pizza sauce in a circular motion evenly across the dough. Sprinkle the mozzarella evenly across the surface. Add the sausage, onions, peppers, tomatoes and shrimp.
Place the pizza on the pizza stone and cook until golden brown, 10 to 12 minutes, rotating the pie halfway through cooking or when it begins to take on golden color. Cut the pizza into eight even slices and garnish with green onions to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Slice Pizzeria, New Orleans, LA