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Deep-Dish Pizza- Part 1

 

8

Yield

1

crust

Prep

15

min

Cook

5

min

Ready

20

min

Trans-fat Free, High Fiber
 

Ingredients

Dough
1 ½ packages yeast, active dry
½ cup water
warm
1 tablespoon sugar
3 ½ cups unbleached all-purpose flour
1 teaspoon salt
½ cup cornmeal
yellow
¼ cup vegetable oil
½ cup water
warm
Topping
28 ounces italian plum (roma) tomatoes
1 teaspoon basil
dried, or 2 ts fresh basil, chopped
*
1 teaspoon oregano
1 x salt
to taste
*
10 ounces mozzarella cheese
sliced thin
¼ cup Parmesan cheese
freshly grated
½ pound italian sausage
casing removed
1 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.-----

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 492g (17.4 oz)
Amount per Serving
Calories 102039% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 1822mg 76%
Total Carbohydrate 37g 37%
Dietary Fiber 7g 27%
Sugars g
Protein 90g
Vitamin A 34% Vitamin C 33%
Calcium 67% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

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