Deep-Dish Pizza- Part 1

Name: Deep-Dish Pizza- Part 1
Yield: 1
Cuisine: Fusion
Ingredients: yeast, active dry; water; sugar; flour, unbleached, all-purpose; salt; cornmeal; vegetable oil; water; italian plum (roma) tomatoes; basil; oregano; salt; mozzarella cheese; parmesan, parmigiano-reggiano cheese, grated; italian sausage; olive oil

Submitted by intensifyme

YIELD

1 crust

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

Dough

1 ½

PACKAGES YEAST, ACTIVE DRY

CUP WATER
warm

TABLESPOON SUGAR

3 ½

CUPS UNBLEACHED ALL-PURPOSE FLOUR

TEASPOON SALT

CUP CORNMEAL
yellow

CUP VEGETABLE OIL

CUP WATER
warm

Topping

OUNCES ITALIAN PLUM (ROMA) TOMATOES

TEASPOON BASIL
dried, or 2 ts fresh basil, chopped *

TEASPOON OREGANO

X SALT
to taste *

OUNCES MOZZARELLA CHEESE
sliced thin

CUP PARMESAN CHEESE
freshly grated

POUND ITALIAN SAUSAGE
casing removed

X OLIVE OIL *

Directions

Directions in part 2 Oil the bottom and sides of the pizza pan. Spread the dough in the pan with your fingers and palm. (It will spread move easily if you let it sit in the pan for about 10 minutes.) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip or a pronounced border all around the pan. Preheat the oven to 475 degrees. Prick the dough bottom with a fork at ½ inch intervals and parbake the crust for exactly 4 minutes in the preheated oven. Brush the crust lightly with olive oil.-----