DEEP DISH PIZZA NEW YORK STYLE BY ROSE
I wanted something for game day Sunday and used my Italian Grandmother's recipe for deep dish pizza. If you want to make your own sauce red or white that's great but I used Giada DeLaurentis's tomato basil sauce in a jar because the toppings really disquise the flavor of the sauce and we like red or white sauces too and don't use...
Provided by Rose Rauhauser
Categories Other Breads
Time 3h25m
Number Of Ingredients 14
Steps:
- 1. In a large mixing bowl add hot water, sugar and yeast, stir and let stand for at least 15 minutes until yeast foams. Stir in salt and olive oil. Mix the flour and cornmeal together. Add flour to water/yeast mixture one cup at a time and mix until dough forms. I use a dough hook on my kitchen aid mixer, it's sooo easy. Dust with a little flour at a time so the dough comes together and isn't sticky. Place dough in a slightly warmed large bowl greased with olive oil and keep covered and in a warm place for about 2 hours until the dough has doubled in size. Turn dough out onto a floured surface and knead for about 3 or 4 minutes. Oil the bottom of a deep dish and spread the dough into the pan to the edge and form a crust edge. Drizzle dough with a little olive oil. Spread a layer of mozzerella, then sauce of your choice, then garlic, basil, oregano. At this time put on your sauce, then top with your mozzerella/provolone cheese and grated parmaseano/regiano cheese and your meat, olive and pineapple toppings or whichever toppings you like. Sprinkle with a little more basil and cheese if you like(just a little). Preheat oven to 450 and bake for at least 25 minutes, check at 20 for doneness, mine went to 30 and was perfect.
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