*  Exported from  MasterCook  *
 
                            UNO'S DEEP PAN PIZZA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pizza
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1       c            Warm tap  water (110-115ø)
    1       t            Active dry yeast
    3 1/2   c            Flour
      1/2   c            Coarse ground cornmeal
    1       t            Salt
      1/4   c            Vegetable oil
                         -----FILLING-----
    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,
                         Shredded
    4       tb           Freshly grated Parmesan
                         Cheese
 
   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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