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Deep Dish Pizza
Crust
7 cup water
2 tablespoons olive oil
1 package active dry
yeast
3 cups all-purpose
flour
1 ounce treshlygrated
Parmesan cheese
pee TIPS)
1 teaspoon sugar
teaspoon salt
teaspoon dried basil
Ofive oil
Cornmeal
Sauce
1V_-2 cups prepared pizza,
Alfr edo, barbecue,
or other tavorite
sauce
Topping
3 cups cooked sausage
or ground beet,
sh'cedpepperoni,
Canadian bacon,
ham, shrimp, cooked
chicken, roasted
peppers, fresh
mushrooms, olives,
onion, roasted garlic',
tresh basil leaves,
tomato slices,
artichoke hearts,
capers, or other
tavorire topping
1 pound shredded
mozzarella,
provolone, Cheddar;
Parmesan, or other
tavorire cheese
In small saucepan, add water and 2 tablespoons oil.
Heat over low heat until warm, 105°F to 115°E Stir
in yeast to dissolve. Set aside.
Position dough blade in work bowl. Add flour,
Parmesan cheese, sugar, salt, and basil. Process about
5 seconds; scrape sides of bowl. Process until mixed,
about 5 seconds, scraping sides of bowl if necessary.
With processor running, slowly add yeast mixture.
Process 1Y_to 2 minutes; dough will form a ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, about 45 to 60 minutes.
Grease 14-inch (lY_ inches deep) pizza pan with
olive oil; sprinkle with cornmeal. Punch dough
down; pat into large circle. Press into bottom and
up sides of pan. Top as desired with sauce, meat
and/or vegetables, and cheese.
Bake at 400°F for 5 minutes. Reduce heat to 350°F
and bake for 28 to 33 minutes, or until crust is
deep golden brown and cheese is bubbly. Let stand
15 minutes before cutting.
Yield: 8 servings.
Per Serving: About 510 cal, 26 g pro, 41 g carb,
26 g total fat, 12 g sat fat, 55 mg chol,
970 mg sod.
VARIATION
Thin Crust Pizzas
Prepare dough as directed above and let rise.
Grease 2, 12-inch pizza pans with olive oil; sprinkle
with cornmeal. Punch dough down; divide into
2 balls. Pat into 12dnch circles, and press onto
bottom and sides of pans. Bake at 425°F for
8 minutes.
Top each crust as desired with about 1 cup sauce,
lY_ cups meat and/or vegetables, and 8 ounces
cheese. Bake at 425°F for 15 to 20 minutes, or until
crust is deep golden brown and cheese is bubbly. If
baking both pizzas in one oven, switch racks
halfway through baking.
Yield: 8 servings.
Per Serving: About 510 cal, 27 g pro, 42 g carb,
26 g total fat, 12 g sat fat, 55 mg chol,
1020 mg sod.
43
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