Idiomas disponibles
Idiomas disponibles
Deep Dish Pizza
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
3/_ teaspoon
(4 mL) salt
_/_teaspoon
(2 mL)
dried basil
Olive oil
Cornmeal
Sauce
1_-2
cups (355-475
mL)
prepared
pizza,
Alfredo,
barbecue,
or other favorite
sauce
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_ to 2
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)(I_A
inches [3.75 cm] deep)
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.
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
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_Acups (355 mL) meat and/or vegetables,
and
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.
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