* Exported from MasterCook *

                             Deep Dish Pizza

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14                in  round pizza pan, 2 inches deep
                        dough
  1 1/2       packages  active dry yeast
     1/2           cup  warm water -- 105-115
  1         tablespoon  sugar
  3 1/2           cups  unbleached flour
  1           teaspoon  salt
     1/2           cup  yellow cornmeal
     1/4           cup  vegetable oil
     1/2           cup  warm water
                        topping
  28            ounces  6-1 brand tomatoes (or italian style plum
                        tomatoes)
  1           teaspoon  dried basil
  1           teaspoon  oregano
                        salt
  10            ounces  mozzarella cheese -- thinly sliced
     1/4           cup  parmesan cheese -- freshly grated
     1/2         pound  Italian sausage -- casing removed
                        olive oil

Dough: Dissolve the yeast in the 1/2 cup of warm water. Add the sugar and
stir well. Set aside. In a large mixing bowl, combine 3 1/2 cups of flour,
salt and cornmeal. Make a well in the center of the flour. Add the yeast
mixture, the vegetable oil, and the 1/2 cup of water. Stir and mix
thoroughly until the dough cleans the sides of the bowl and a rough mass
is formed.

Turn the dough out of the bowl onto a well-floured work surface. Knead and
pound the dough (dust with flour if sticky) for 5-6 minutes until it is
smooth and soft. Dust the dough and a large mixing bowl lightly with
flour. Place the dough in a bowl and cover with plastic wrap and a kitchen
towel. Let rise in a warm place until doubled in bulk, about 1.5 hours.

After the dough has doubled in bulk, turn it out of the bowl and knead it
for about 2 minutes. Oil the bottom and sides of the pizza pan. Spread the
dough in the pan with fingers and palm. (it will spread more evenly if you
let it sit in pan for about 10 minutes) Work the dough until it covers the
bottom of the pan. Pull the edges up to form a lip or a pronounced border
all around the pan. Preheat oven to 475. Prick the dough bottom with a
fork at 1/2" intervals and parbake the crust for exactly 4 minutes in
preheated oven. Brush crust lightly with oil.

Topping: In a large mixing bowl, combine tomatoes, basil, oregano and
salt. Set aside.

Assemble and bake: Lay the slices of mozarella cheese evenly over the
crust (not the border). Spoon the tomatoes over the cheese. Sprinkle the
grated parmesan over the tomatoes. Next add the Italian sausage - flatten
the sausage pieces (about the size of a half dollar) between thumb and
forefinger and distribute evenly over the tomatoes. Drizzle about 1
tablespoon olive oil on top.

Bake the pizza in a preheated 475 oven on the bottom rack for 5 minutes;
move the pizza to an oven rack 2 slots higher and bake an additional 30
minutes, until crust is lightly browned and sausage is cooked through.

If using plum tomatoes, drain liquid, put tomatoes in mixing bowl, crush
them by hand and add seasonings.

Add other toppings before baking.

Yield:
  "14 inch"

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Per Serving (excluding unknown items): 4001 Calories; 203g Fat (45.7%
calories from fat); 154g Protein; 389g Carbohydrate; 9g Dietary Fiber;
442mg Cholesterol; 5355mg Sodium.  Exchanges: 24 Grain(Starch); 15 Lean
Meat; 32 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0