Chicago Deep Dish Pizza Dough

---------- Recipe via Meal-Master (tm) v8.05

Title: Chicago Deep Dish Pizza Dough
Categories: Bread-baker, Pizza and c, Breads
Yield: 1 servings

1 pk Yeast
1 ts Sugar
1 c Tepid water
2 1/3 c Bread flour; (2 1/3 to 3)
1/2 c Yellow cornmeal
1 ts Salt
1/4 c Oil

Recipe by: Real American Food
Dissolve yeast & sugar in 1/4 cup of the water till foamy.Combine 2 3/4
cups flour, cornmeal, salt,oil and remaining 3/4 cup water ina bowl. Stir
in yeast mixture vigorously. turn out to a floured surface and knead
smooth and elastic, adding more flour if necessary to create a springy
dough. Let rise double in an oiled bowl. Punch down and push dough into a
deep dish pan or 12 to 15 inch pizza pan.The dough will rise as you are
preparing the toppings.

Top as desired. Bake in a preheated 500 degree oven for 15 minutes. Lower
heat to 375 and bake until bottom of crust is light brown about another 25
minutes or so. Serve Immediately

Note: for my abm I put in 1 cup water, 1/4 cup oil( I like olive ) 3 cups
flour, 1/2 cup cornmeal, 1 tsp salt, a tsp sugar, 2 tsp yeast and use the
dough cycle . Follow your manufactures instructions to make dough in your
abm . If you dont use the dough immediately you can freeze it or
refrigerate it in a large floured plastic bag overnight.Punch it doen now
and then in the bag when you think of it :) Enjoy!

>From: LIR119@delphi.com, Joan,"Flour Power"

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