Owner's manual
Deep Dish Pizza
Crust
7 cup water
2 tablespoons olive oil
7 package active dry
yeast
3 cups all-purpose
flour
7 ounce #eshlygrated
Parmesan cheese
pee TIPS)
1 teaspoon sugar
teaspoon salt
teaspoon dried basil
Ofive oil
Cornmeal
Sauce
17Z-2 cups prepared pizza,
Alfr edo, barbecue,
or other favorite
Sauce
Topping
3 cups cooked sausage
or ground beef,
sh'ced pepperoni,
Canadian bacon,
ham, shrimp, cooked
chicken, roasted
peppers, #esh
mushrooms, olives,
onion, roasted garlic',
fresh basil leaves,
tomato slices,
artichoke hearts,
capers, or other
favorite topping
I pound shredded
mozzarella,
provolone, Cheddar;
Parmesan, or other
favorite cheese
In small saucepan, add water and 2 tablespoons oil.
Heat over low heat until warm, 105°F to 115°E
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 (lY_ inches 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 for 5 minutes. Reduce heat to 350°F
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, 1 2-inch pizza pans with olive oil; sprinkle
with cornmeal. Punch dough down; divide into
2 balls. Pat into 12-inch circles, and press onto
bottom and sides of pans. Bake at 425°F for
8 minutes.
Top each crust as desired with about 1 cup sauce,
1_/_cups meat and/or vegetables, and 8 ounces
cheese. Bake at 425°F 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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