Title: Deep-Dish Pizza No. 1
Categories: Italian, Breads, Pizza and c
Yield: 1 servings
Dough
1 1/2 pk Active dry yeast
1/2 c Warm water; (105-115 deg)
1 tb Sugar
3 1/2 c Unbleached flour
1 ts Salt
1/2 c Yellow cornmeal
1/4 c Vegetable oil
1/2 c Warm water
Topping
1 Brand; Tomatoes or
1 28 oz can italian-style
Plum tomatoes (see note)
1 ts Dried basil or
2 ts Fresh basil; chopped
1 ts Oregano
Salt to taste
10 oz Mozzarella cheese; sliced
Thin
1/4 c Parmesan cheese; freshly
Grated
1/2 lb Italian sausage; casing
Removed
Olive oil
for about 2 minutes . 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 1/2 inch intervals and parbake the crust for
exactly 4 minutes in the preheated oven. Brush the
crust lightly with olive oil.
