1. For sauce, in medium saucepan heat 1 Tbsp. olive oil over medium. Add the tomato paste; cook and stir 2 minutes. Add red wine; cook and stir 1 minute. Add tomatoes, fennel seeds, oregano, and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, about 5 minutes or until thickened. Season with kosher salt and ground black pepper; cool 10 minutes.

2. Meanwhile, preheat oven to 425°F. Place an oven rack in the lower third of the oven. Grease a 15×10×1-inch baking pan. On a lightly floured surface, roll dough into a 15×10-inch rectangle; place in baking pan and stretch to fit, pressing dough up the sides and letting it rest as needed.

3. Spread sauce evenly over dough. Sprinkle with mozzarella cheese. Arrange capocollo over cheese. Top with sliced fennel and drizzle with 1 Tbsp. olive oil. Bake 25 minutes or until the cheese and crust are lightly browned. Cool 10 minutes before serving. Serves 6.

Homemade Pizza Dough

In an extra-large bowl combine 1 3/4 cups lukewarm water (105°F to 115°F) and 1 1/2 tsp. active dry yeast; let stand 5 minutes or until yeast is foamy. Stir in 4 1/2 cups all-purpose flour and 2 tsp. kosher salt. (Dough will be shaggy.) Turn out onto a lightly floured surface. Knead until smooth and elastic, about 3 minutes. Place in a well-greased bowl, turning to grease surface of dough. Cover with plastic; let rise at room temperature until double in size, 1 1/2 hours. Punch dough down. Shape into two balls. (If not using dough right away, cover and chill up to 2 days.) Makes two 1-lb. portions of dough.