Pizza

Ryan Case said:

So, I was reading the post about the world series game, and now I want
to read people's recipes for deep dish/stuffed pizza. I managed various
pizza places for a few years while going to college and can hand toss
like no tomorrow, but have never really made a stuffed pizza.

Any takers on recipes/advice for me?

I like sweeter bread than most for the purpose of pizza-making, so you
can cut the amount of sugar in half if you'd like to. I got my deep
dish pizza pans on eBay. They are old, well-seasoned Pizza Hut pans.
Dang! I don't remember which size pan this recipe is for. It's been
a couple years, and I can't remember what I had for breakfast. Could
be the 12-incher. I can't find the smaller one. I hope some of this
is helpful.

* Exported from MasterCook *

Pizza Crust - Deep Dish

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : main dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packets rapid rise dry yeast
2 cups warm water
1/2 cup vegetable oil
4 tablespoons olive oil
2 tablespoons sugar
5 1/2 cups flour
cornmeal -- as needed

In the bowl of a stand mixer, dissolve the yeast in the water. Add the
vegetable oil, olive oil, sugar, and half of the flour. Beat for 10
minutes. Attach the dough hook and mix in the remaining flour. Knead
for several minutes with the mixer.

Remove dough and place in a very large metal bowl and allow to rise
until double in bulk. Punch down and allow to rise again. Punch down a
second time and divide dough into thirds. Freeze two pieces for later
use.

Oil bottom and sides of deep-dish pizza pan. Sprinkle with corn meal.
Place one-third of dough in the pan and push it out to the edges using
fingers. Dough should be about 1/8-inch thick throughout the pan.

Add desired toppings. Bake at a 475°F until the top is bubbly and the
crust a light golden brown, about 35 to 40 minutes.

Cuisine:
"Italian"
Source:
"adapted from a Frugal Gourmet recipe"
Yield:
"3 crusts"

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* Exported from MasterCook *

Pizza Sauce

Recipe By 😄amsel and Crash
Serving Size : 0 Preparation Time :0:00
Categories : sauces-gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove -- pressed
8 ounces tomato sauce
6 ounces tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon black pepper

Heat oil in a small saucepan. Add onions, and saute until golden.
Stir in garlic, tomato sauce, tomato paste, Worcestershire sauce,
Parmesan cheese, basil, oregano, and black pepper. Simmer for about
15 minutes.

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* Exported from MasterCook *

Italian Sausage

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
3/4 teaspoon fennel seeds
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon salt

Combine ingredients thoroughly.

Cuisine:
"Italian"
Yield:
"1 pound"

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Ryan Case said:

Any takers on recipes/advice for me?

Almost forgot. I believe the topping order for deep dish pizza is
toppings, then cheese, then sauce. I still make mine with sauce,
toppings, and cheese.

You're going to get a LOT of varying advice on this. Gather all the
information and then make the choices that sound the best to you.

Carol

Carol 'Damsel' Peterson said:

Almost forgot. I believe the topping order for deep dish pizza is
toppings, then cheese, then sauce. I still make mine with sauce,
toppings, and cheese.

In Chicago most thick crust places do crust, sauce,
toppings, cheese. I've always prefered this order
because I can use toppings that would otherwise
scortch like green olives rather than black.