• For the Pizza Dough:
• Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine.
• Select the dough cycle, and press start.
• When the dough is done, dump it onto a floured board, and divide the dough into two balls.
• Also, preheat the oven to 425 degrees and place a pizza stone on the bottom rack of the oven.
• Press each ball of dough into a twelve inch circle.
• Brush two ten inch cast iron skillets with extra virgin olive oil, and then press the dough into the skillets and up their sides. Brush the dough with more oil and cover them loosely with plastic wrap. Then, let them rise for thirty minutes.

To Assemble the Pizzas:

• While the dough rises make the pizza sauce by heating the one tablespoon of extra virgin olive oil in a Dutch oven, and then adding the garlic. Let it cook for a minute on low heat and then add the strained tomatoes, oregano, sugar, salt, and red pepper flakes. Simmer for twenty minutes. You'll only need about a half cup of the sauce for your pizzas, but it keeps really well in the freezer.
• In a skillet, heat another tablespoon of oil, and cook the onion and red pepper on low heat until it's soft but not brown.
• When the dough is done rising, and the pizza stone has been in the hot oven for at least thirty minutes, remove the plastic wrap from the pans and prick them all over with a fork. Bake the pans on the pizza stone for 15 minutes.
• Remove the pans from the oven and top with about a quarter cup of sauce each. Then add the cheese, followed by the onions, peppers, and andouille. Bake the pizzas for ten minutes.
• Finally, place the pans under the broiler, so the cheese can brown. Take them out and top them with the oregano leaves.