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Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
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678 - Deep Dish Pizza |
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Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
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678 - Deep Dish Pizza |
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(by Shirley McNevich)
3 1/2 cups flour
1 1/2 cups water
1/2 cup yellow cornmeal
1/2 cup canola oil
1 tsp. white sugar
1 tsp. salt
2 1/4 tsp. active dry yeast
3 1/2 cups crushed tomatoes (if you can find crushed tomatoes that contains different
varieties of tomatoes in the same can, it is much better)
fresh grated Parmesan cheesesliced mozzarella cheese
sliced provolone cheese
pizza seasoning OR Italians seasoning OR oregano
Your choice of extra toppings (pepperoni, sausage, etc.)
Regular olive oil (NOT extra virgin)
In a mixer with the dough hook attachment add water, white sugar, yeast, flour,
cornmeal and salt--mix on low for a few minutes, then slowly add the canola oil. Once
all of the oil has been added, mix the dough for 7-8 minutes. Remove the dough from
the mixer and form it into a smooth ball. Drop the dough ball into a bowl and place a
dish towel over the top--place the covered bowl in the refrigerator overnight. The next
day move your lowest oven rack to the bottom third of your oven and preheat the
oven to 450 degrees for ONE HOUR. Do NOT skip this step! Remove the bowl from
the refrigerator and set it on the counter for the entire hour while the oven is heating
up. Use regular olive oil to grease a 15" wide/2" deep pizza pan. Place the dough in
the center of the pizza pan and work it out to cover the entire bottom, and then work it
up the sides of the pan. Use the slices of mozzarella and provolone cheese to cover
the entire bottom of the crust. Add your desired toppings next (such as pepperoni,
sausage, etc.). Top with the 3 1/2 cups of crushed tomatoes. Sprinkle the pizza
seasoning on top of the tomatoes (or Italian seasonings, oregano, etc.). Finally,
sprinkle the entire top with the fresh grated Parmesan cheese. Place the pizza in the
center of the bottom oven rack (making sure the rack is in the bottom third of the
oven). You may want to place a cookie sheet under the pizza pan to catch any drips.
Bake 20-25 minutes or until the crust is golden brown. Remove from oven and let it
set for 3-5 minutes before cutting.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
frosting, fudge, bread, entree, cooking, recipes, cake, pie, icing, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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