Basic Deep Dish Dough
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Basic Deep Dish Dough
  Dough    Basics  
Last updated 6/12/2012 1:07:17 AM. Recipe ID 33206. Report a problem with this recipe.
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      Title: Basic deep dish dough
 Categories: None
      Yield: 1 Servings
  1 1/2 ts Active dry yeast
      3 c  Bread flour
    1/2 ts Salt
      1 ts Sugar
    1/4 c  Olive oil
      1 c  -lukewarM water.

      1 c  Mozzarella/cheddar
      2 cl Garlic; (crushed),
      1 c  Slightly cooked fresh
           -Broccoli florets,
        lg Sliced tomato,
           Shredded fresh basil and
           -Feta cheese to taste
  NOTE: I just bought Donna German's book THE BEST PIZZA IS MADE AT
  HOME and discovered her "secret" for Sicilian pizza dough. Evidently
  the difference in deep dish pizzas like the Sicilians is that they
  contain some sugar and a higher proportion of oil. Donna's recipe for
  the dough is simple.I made this for supper and did the dough in my
  bread machine on the "dough" cycle. It was made in my largest old
  iron skillet which I'd sprayed with olive oil Pam. After I took it
  from the ABM, I made the dough into a circle by trying to imitate
  those expert pizza chefs who fling the dough around. Mine didn't get
  flung too high but it worked! I spread it in the skillet and brought
  up the extra dough to form a lip around the edge, then put the pan to
  rise for 30 minutes while preheating the oven to 475F. Bake the crust
  for 5 minutes by itself--but before you do that, prick it well with a
  fork all over. Before you add toppings, drizzle olive oil on the
  crust and spread it around with a brush. Toppings are up to you--but
  I used (in this order) 1 cup mozzarella/cheddar cheese(grated), 2
  cloves garlic (crushed), 1 cup slightly cooked fresh broccoli
  florets, a large sliced tomato, shredded fresh basil and feta cheese
  to top. It was VERY good! This makes a thick crust but it's so good
  there was none left to give to the birds! I hope Maria who first
  requested a Sicilian dough finds this--because I'd like to be able to
  share more of the goodies from this book with her! There are thin
  pizza doughs as well--and all kinds of toppings. The comments above
  were those of my friend Linda Calwell on Proidgy. Bev in Mn

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Recipe ID 33206 (Apr 03, 2005)

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