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Crust
1 cup (235 mL) water
2 tablespoons (30 mL)
olive oil
1 package active dry
yeast
3 cups (710 mL) all-
purpose flour
1 ounce (30 g) freshly
grated Parmesan
cheese (see TIPS)
1 teaspoon (5 mL)
sugar
⁄
teaspoon (4 mL) salt
3
4
⁄
teaspoon (2 mL)
1
2
dried basil
Olive oil
Cornmeal
Sauce
1
⁄
-2 cups (355-475 mL)
1
2
prepared pizza,
Alfredo, barbecue,
or other favorite
sauce
Topping
3 cups (710 mL)
cooked sausage or
ground beef, sliced
pepperoni, Canadian
bacon, ham, shrimp,
cooked chicken,
roasted peppers,
fresh mushrooms,
olives, onion, roasted
garlic, fresh basil
leaves, tomato slices,
artichoke hearts,
capers, or other
favorite topping
1 pound (455 g)
shredded mozzarella,
provolone, Cheddar,
Parmesan, or other
favorite cheese
All manuals and user guides at all-guides.com
Deep Dish Pizza
In small saucepan, add water and 2 tablespoons
(30 mL) oil. Heat over low heat until warm, 105°F to
115°F (40°C to 46°C). Stir in yeast to dissolve.
Set aside.
Position dough blade in work bowl. Add flour, Parmesan
cheese, sugar, salt, and basil. Process about 5 seconds;
scrape sides of bowl. Process until mixed, about 5 seconds,
scraping sides of bowl if necessary. With processor
running, slowly add yeast mixture. Process 1
minutes; dough will form a ball.
Remove dough to greased bowl, turning dough to grease
all sides. Cover; let rise in warm place until double in size,
about 45 to 60 minutes.
Grease 14-inch (35.5 cm) (1
pizza pan with olive oil; sprinkle with cornmeal. Punch
dough down; pat into large circle. Press into bottom and
up sides of pan. Top as desired with sauce, meat and/or
vegetables, and cheese.
Bake at 400°F (200°C) for 5 minutes. Reduce heat to
350°F (180°C) and bake for 28 to 33 minutes, or until
crust is deep golden brown and cheese is bubbly. Let
stand 15 minutes before cutting.
Yield: 8 servings.
Per Serving: About 510 cal, 26 g pro, 41 g carb,
26 g total fat, 12 g sat fat, 55 mg chol, 970 mg sod.
VARIATION
Thin Crust Pizzas
Prepare dough as directed above and let rise. Grease 2,
12-inch (30.5 cm) pizza pans with olive oil; sprinkle with
cornmeal. Punch dough down; divide into 2 balls. Pat
into 12-inch (30.5 cm) circles, and press onto bottom and
sides of pans. Bake at 425°F (220°C) for 8 minutes.
Top each crust as desired with about 1 cup (235 mL)
sauce, 1
1
⁄
cups (355 mL) meat and/or vegetables, and
2
8 ounces (225 g) cheese. Bake at 425°F (220°C) for 15
to 20 minutes, or until crust is deep golden brown and
cheese is bubbly. If baking both pizzas in one oven,
switch racks halfway through baking.
Yield: 8 servings.
Per Serving: About 510 cal, 27 g pro, 42 g carb,
26 g total fat, 12 g sat fat, 55 mg chol, 1020 mg sod.
21
1
⁄
to 2
2
1
⁄
inches [3.75 cm] deep)
2
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