Deep-Dish Pizza- Part 1
Yield
1 crustPrep
15 minCook
5 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1.5 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 15 | ml |
sugar
|
|
| 828 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
cornmeal
yellow |
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
water
warm |
|
| Topping | |||
| 809.2 | ml/g |
italian plum (roma) tomatoes
|
|
| 5 | ml |
basil
dried, or 2 ts fresh basil, chopped |
*
|
| 5 | ml |
oregano
|
|
| 1 | x |
salt
to taste |
*
|
| 289 | ml/g |
mozzarella cheese
sliced thin |
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
| 226.8 | g |
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.-----
