---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Deep-Dish Pizza No. 1
  Categories: Italian, Breads, Pizza and c
       Yield: 1 servings
  
            ---          ;-----------nor
            -ma
            Wrenn---------------
            ----------
            Dough
   1 1/2 pk Active dry yeast
     1/2 c  Warm water; (105-115 deg)
       1 tb Sugar
   3 1/2 c  Unbleached flour
       1 ts Salt
     1/2 c  Yellow cornmeal
     1/4 c  Vegetable oil
     1/2 c  Warm water
            Topping
       1    Brand; €
            Tomatoes or
       1    28 oz can italian-style
            Plum tomatoes (see note)
       1 ts Dried basil or
       2 ts Fresh basil; chopped
       1 ts Oregano
            Salt to taste
      10 oz Mozzarella cheese; sliced
            Thin
     1/4 c  Parmesan cheese; freshly
            Grated
     1/2 lb Italian sausage; casing
            Removed
            Olive oil
  
     Directions in part 2--I hope! 01/17 03:49 pm Norma -
     Abilene TX . for about 2 minutes . Oil the bottom and
     sides of the pizza pan. Spread the dough in the pan
     with your fingers and palm. (It will spread move
     easily if you let it sit in the pan for about 10
     minutes.) Work the dough until it covers the bottom of
     the pan. Pull the edges of the dough up to form a lip
     or a pronounced border all around the pan. Preheat the
     oven to 475 degrees. Prick the dough bottom with a
     fork at 1/2 inch intervals and parbake the crust for
     exactly 4 minutes in the preheated oven. Brush the
     crust lightly with olive oil.
  
 -----