Uno's Deep Pan Pizza
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Uno's Deep Pan Pizza
  Pizza    Italian  
Last updated 6/12/2012 1:28:08 AM. Recipe ID 63366. Report a problem with this recipe.
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      Title: Uno's deep pan pizza
 Categories: Italian, Pizza, Meats
      Yield: 4 Servings
      1 c  Warm tap  water (110-115)
      1 ts Active dry yeast
  3 1/2 c  Flour
    1/2 c  Coarse ground cornmeal
      1 ts Salt
    1/4 c  Vegetable oil

      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,
      4 tb Freshly grated Parmesan
  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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Recipe ID 63366 (Apr 03, 2005)

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