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1 package active dry yeast (or 2 1/4 teaspoons)
9 oz water (1 cup + 2 T), warmed to 110 degrees 2 1/2 cups flour 1/2 cup yellow cornmeal 1 teaspoon salt 4 tablespoons olive oil 2 10-inch deep dish pizza pans crisco for greasing the pans 1 lb. sliced mozzarella cheese 1 pound sweet Italian sausage 1 28-oz. can of plum tomatoes 1 tsp. dried basil 1 tsp. dried oregano 2 to 4 cloves garlic (according to taste) salt grated Parmesan cheese 3 Tbs. olive oil |
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First, if your yellow cornmeal has been sitting in your cupboard for a while, throw it out and buy a fresh box. Likewise with the olive oil. It makes a HUGE difference.
CRUST:
Combine all the crust ingredients in a bread machine set to "manual" mode. Let 'er rip until the first kneading cycle is finished.
Remove the dough and divide into halves. Form each half into a smooth ball.
Place each ball into an oiled bowl, turning to coat well with oil.
Cover with plastic wrap and let rise until doubled.
Grease the pizza pans well with crisco.
Place a ball of risen dough into each pan and gently press the air out the dough.
Press the dough into the pan and up the sides. Let the dough sit for 10 minutes before filling.
PIZZA:
Preheat the oven to 475.
Remove the sausage from the casings and form into small meatballs. Cook and let cool.
Drain the tomatoes and tear into pieces by hand. Press on the tomatoes in a strainer to removed excess liquid.
Line each crust with slices of cheese. Save a couple of slices for the top.
Top with the Italian sausage, then the tomatoes. Sprinkle the basil and oregano over the tomatoes. Add salt to taste.
Peel the garlic and crush in a Garlic Press
Sprinkle each pizza with some grated Parmesan cheese.
Tear the reserved mozzarella slices into bits and scatter over the pizzas (this should not be enough to cover the tomatoes; just a scattering).
Finally, drizzle the olive oil on top.
Bake for 15 minutes at 475, then lower the oven temp to 400 and let bake for another 20-25 minutes or until the top is golden and the crust is a light golden brown.
Remove from the oven and let sit for at least 10 minutes before attempting to serve.
Makes two 10-inch deep dish pizzas.
The Johnson Family Cookbook