1. For sauce, in a medium saucepan heat 1 Tbsp. of the olive oil over medium heat. Add the tomato paste; cook and stir for 2 minutes. Add wine; cook and stir 1 minute. Add tomatoes, fennel seeds, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, until thickened, about 5 minutes. Season with salt and pepper. Cool 10 minutes.

2. Meanwhile, place an oven rack in the lower third of the oven. Preheat oven to 425°F. Grease a 15x10-inch baking pan. On a lightly floured surface roll dough portion into a 15x10-inch rectangle; place in prepared baking pan and stretch to fit, pressing dough up the sides and letting it rest as needed.

3. Spread sauce over dough. Top with cheese, capocollo, and fennel; drizzle with remaining 1 Tbsp. olive oil. Bake until the cheese and crust are lightly browned, 25 minutes. Cool 10 minutes.

   Test Kitchen Tip: To slice fennel, first remove the tough core by cutting a wedge-shape piece from the top of the bulb through the bottom; discard the core. Then place the bulb, cut side down, onto a cutting board and use a chef's knife to slice the bulb lengthwise into thin strips.

Grandma-Style Pizza Dough

1. In an extra-large bowl combine the water and yeast, let stand 5 minutes or until yeast is foamy. Stir in flour and salt. (Dough will be shaggy.)

2. 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.

3. Cover with plastic wrap; let rise at room temperature until double in size, 1½ hours. Punch dough down. Shape into two balls. If not using dough right away, cover and chill for up to two days.