Bread machine yeast, in a packet, is fine. The mixture of flours is the counsel of perfection - omitting the semolina and bulking up accordingly is also OK.

2 cups warm water (110° - 115°)
5 tsp yeast
1 Tbsps sugar
1/3 C. oil
2 t. salt
3 Tbsps semolina flour
1 cup all-purpose flour
5 to 6 cups bread flour

Add 1/4 C. of the water to the yeast and sugar. Let set 5 minutes; the yeast should start to bubble. Add flours, salt, oil and yeast mixture to a large bowl and mix well. Place dough onto a floured board and knead until the dough is smooth and satiny. (about 10 minutes) Let rise until doubled in a covered, greased bowl.

Sauce:
2 T. garlic
2 Tbsps olive oil
1 28 oz. can plum tomatoes
3 Tbsps tomato paste
1/2 cup onion, minced
1 1/2 tsp basil
1 tsp oregano
1/2 tsp salt
1 tsp sugar
2 Tbsps red wine

Saute garlic in oil to soften. Add the rest of the ingredients to the pan and and simmer until sauce thickens (about 12 minutes)

Filling: 1 lb. Italian Sausage
1/2 lb. mushrooms
12 oz. pepperoni
1/2 cup sliced green peppers
1/2 cup sliced thin onion
1 1/2 lbs. mozzarella
1/3 cup parmesan cheese, grated
3 tsps cornmeal

Assembly: Lightly oil a 12 inch deep dish pizza pan with oil. Sprinkle lightly with cornmeal. Deflate dough and roll out 2/3 of it into a 16 inch large circle. Place in dish letting it overhang the edges. Spoon in 1/2 of sauce. Add the Italian sausage, mushrooms, green peppers and onions. Top with half of the cheese. Roll out remaining dough and place on top of the filling. Crimp edges together, including the overlapped crust.
Bake 25 minutes at 400F. Add remaining sauce and cheeses to the top of the pizza. Cook another 10 minutes until golden and sizzling. Let set 10 minutes before cutting.

Pizza Marinara recipe
Deep Pan Chicago Style Pizza recipe

Posted in recipes, cooking, food by Lisa - November 28th, 2006 |
Tags: recipe, pizza, italian

Bookmark this page
del.icio.us | furl | digg it! | reddit | spurl | yahoo!