| This recipe is liked by 2 person(s). |
Deep dish pizza
Nb persons: 0
Yield: 2 pizzas (8 slices each)
Preparation time:
Total time:
Source:
| Ingredients | |
| 3-1/2 cups | all-purpose flour |
| 1/4 cup | cornmeal |
| 1 package (1/4 ounce) | quick-rise yeast |
| 1-1/2 teaspoons | sugar |
| 1/2 teaspoon | salt |
| 1 cup | water |
| 1/3 cup | olive oil |
| TOPPINGS: | |
| 6 cups (24 ounces) | shredded part-skim mozzarella cheese, divided |
| 1 can (28 ounces) Hunt’s® Diced Tomatoes, well drained | |
| 1 can (8 ounces) | tomato sauce |
| 1 can (6 ounces) | tomato paste |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | dried oregano |
| 1/4 teaspoon | dried basil |
| 1/4 teaspoon | pepper |
| 48 slices | pepperoni |
| 1 pound | bulk Italian sausage, cooked and crumbled |
| 1/2 pound | sliced fresh mushrooms |
| 1/4 cup | grated Parmesan cheese |
Directions
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni, mushrooms, 1 cup mozzarella and 2 tablespoons Parmesan cheese.
Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. Yield: 2 pizzas (8 slices each).
Note: Two 9-in. springform pans may be used in place of the skillet. Place pans on baking sheets. Run knife around edge of pan to loosen crust before removing sides.
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