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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
⁄4 teaspoon (4 ml) salt
1
⁄2 teaspoon (2 ml)
dried basil
Olive oil
Cornmeal
Sauce
1
1
⁄2-2 cups (355-475 ml)
prepared pizza,
Alfredo, barbecue,
or other favorite
sauce
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
favourite topping
1 pound (455 g)
shredded mozzarella,
provolone, Cheddar,
Parmesan, or other
favourite cheese
In small saucepan, add water and 2 tablespoons
(30 ml) oil. Heat over low heat until warm, 105°F to
115°F (40.5°C to 46.1°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
1
⁄2 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) (1
1
⁄2 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 (204ºC) for 5 minutes. Reduce heat
to 350°F (177ºC) 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, 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 (218ºC) for 8 minutes.
Top each crust as desired with about 1 cup (235 ml)
sauce, 1
1
⁄2 cups (355 ml) meat and/or vegetables,
and 8 ounces (225 g) cheese. Bake at 425°F (218ºC)
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.