Post by MarieAlice on Jun 2, 2003 5:13:56 GMT -6
GODFATHER'S CHICAGO-STYLE DEEP-DISH PIZZA
1 pkg. rapid-rise active yeast (1/4 oz.)
1 C. warm water, between 105-115ºF<br>1 tsp. sugar
1 tsp. sugar
2 1/2 C. flour
1/2 C. yellow cornmeal
1/4 C. olive oil
1 lb. shredded mozzarella cheese
1 lb. cooked Italian sausage, crumbled
1 (28 oz.) can diced tomatoes, well drained
1 tsp. dried sweet basil
1 tsp. dried oregano
1/2 C. grated Parmesan cheese
In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.
With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500ºF oven for 15 minutes.
Reduce the heat to 350ºF and bake for 20 minutes, or until the crust is brown.
1 pkg. rapid-rise active yeast (1/4 oz.)
1 C. warm water, between 105-115ºF<br>1 tsp. sugar
1 tsp. sugar
2 1/2 C. flour
1/2 C. yellow cornmeal
1/4 C. olive oil
1 lb. shredded mozzarella cheese
1 lb. cooked Italian sausage, crumbled
1 (28 oz.) can diced tomatoes, well drained
1 tsp. dried sweet basil
1 tsp. dried oregano
1/2 C. grated Parmesan cheese
In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.
With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500ºF oven for 15 minutes.
Reduce the heat to 350ºF and bake for 20 minutes, or until the crust is brown.