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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient -- Preparation Method
2 pk Yeast
2 c -Tepid water
1/2 c Salad oil
4 tb Olive oil
3 c Flour
1/2 c Cornmeal -- I think this is
-the secret
2 ts -salt -- Frugal Gourmet does
-not have salt in dough
2 1/2 c Flour
2 cn Plum tomatoes 28 ounce
-drained -- crushed; drained
1 Mozzarella -- to taste
1 pn -salt -- ground pepper
1 -garlic -- chopped; to taste
1 Basil -- fresh; chopped
1 Oregano -- fresh; chopped
1 Meat -- choice
1 Onion -- etc; choice
1 Parmesan -- to taste
1 Romano cheese -- to taste

Mix two packets of yeast in 2 cups of tepid water and let sit for ten
minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal
and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour.
Knead this for 15 minutes. Let dough rise to twice its size. Use blackened
deep dish pizza pans. I'm not sure how you get 'em blackened - I cured mine
with olive oil and then I just wipe them out when I'm
done. They are kind of getting blackened looking with use. I have two pans
and make two pizzas at a time. I spread the pan with olive oil and sprinkle
with cornmeal. Divide the dough in half. Spread and cover the bottom of the
pan. Spread it up the sides. I then let it rise again in the pan. Cover
pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum
tomatoes for each pizza. Drain off the excess fluid after squashing, and
spread this over the cheese. Smidge of salt and ground pepper over the top.
Chopped garlic, fresh chopped basil and oregano. Add the filling of your
choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano
Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.

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Fecha de Publicacion : Nov 17, 2007



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