PIZZERIA RECIPE

PIZZERIA RECIPE

Ingredient:
2 pk Yeast
2 cup -Tepid water
1/2 cup Salad oil
4 tb Olive oil
3 cup Flour
1/2 cup Cornmeal — I think this is
-the secret
2 ts -salt — Frugal Gourmet does
-not have salt in dough
2 1/2 cup Flour
-Sauce
2 can Plum tomatoes 28 ounce
-drained — crushed; drained
1 Mozzarella — to taste
1 pn -salt — ground pepper
1 -garlic — chopped; to taste
1 Basil — fresh; chopped
1 Oregano — fresh; chopped
1 Meat — choice
1 Onion — etc; choice
1 Parmesan — to taste
1 Romano cheese — to taste

Mix two packets of yeast in 2 cups of tepid water and let sit for ten minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour. Knead this for 15 minutes.
Let dough rise to twice its size. Use blackened deep dish pizza pans. Spread the pan with olive oil and sprinkle with cornmeal. Divide the dough in half. Spread and cover the bottom of the pan. Spread it up the sides. Then let it rise again in the pan. Cover
pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum tomatoes for each pizza. Drain off the excess fluid after squashing, and spread this over the cheese. Smidge of salt and ground pepper over the top.
Chopped garlic, fresh chopped basil and oregano. Add the filling of your choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.