One 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
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