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Ingredients
- Pan Dough
- 1 c warm water 110-115 degrees
- 2 1/4 tsp active dry yeast
- 3 1/2 c flour, divided
- 1/2 c cornmeal
- 1 tsp salt
- 1/4 c vegetable oil
- Pizza Topping
- 1 lb Italian sausage, crumbled
- 15 oz can whole tomatoes
- 1 lb mozzarella, thinly sliced
- garlic
- fresh basil, chopped fine
- 4 tbsp Romano cheese
Details
Preparation
Step 1
Proof yeast in warm water. Add 1 c flour, cornmeal, salt and veg oil.
Continue adding flour stirring after each addition until flour is used up. The dough should form a soft ball.
Flour a work surface and begin to knead dough until it reaches elasticity and is no longer sticky, about 10-12 min. Put ball of dough in a greased bowl, turning once to grease all sides and cover with a damp towel. Set bowl and let it rise for about 20 min.
punch dough down and briefly knead on floured surface. Press dough in greased pizza pan until it comes up the 2 inch sides of pan and is even on bottom. Cover and let rise for about 20 min.
Prepare the topping. Saute sausage until it is cooked through. Drain fat and set it aside. Strain tomatoes and chop.
Preheat oven to 400. Layer cheese over bottom of dough, followed by sausage and/or pepperoni, then garlic. Finish with tomatoes and basil, then Romano.
Bake approx. 20-25 min
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