Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pizza
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 c Warm tap water (110-115ø)
1 t Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 t Salt
1/4 c Vegetable oil
-----FILLING-----
1 lb Mozzarella, sliced
1 lb Sausage, removed from the
Casing and crumbled
1 cn Whole tomatos, drained and
Coarsely crushed
2 c Cloves, peeled and minced
3 ts Dried oregano,OR
5 Fresh basil leaves,
Shredded
4 tb Freshly grated Parmesan
Cheese
Pour the warm water into a large mixing bowl and
dissolve the yeast with a fork. Add 1 cup of flour,
all of the cornmeal, salt, and, and vegetable oil. Mix
well with a spoon. Continue stirring in the rest of
the flour 1/2 cup at a time, until the dough comes
away from the sides of the bowl. Flour your hands and
the work surface and kneed the ball of dough until it
is no longer sticky.
Let the dough rise in an oiled bowl, sealed with
plastic wrap, for 45 to 60 minutes in a warm place,
until it is doubled in bulk. Punch it down and kneed
it briefly. Press it into an oiled 15-inch deep dish
pizza pan, until it comes 2 inches up the sides and is
even on the bottom of the pan. Let the dough rise
15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook
the crumbled sausage until it is no longer pink, drain
it of it's excess fat. Drain and chop the tomatos.
When the dough has finished its second rising, lay the
cheese over the dough shell. Then distribute the
sausage and garlic over the cheese. Top with the
tomatos. Sprinkle on the seasonings and Parmesan
cheese.
Bake for 15 minutes at 500 degrees. Then lower the
temperature to 400 degrees and bake for 25 to 35
minutes longer. Lift up a section of the crust from
time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve
immediately.
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