Pizza Dough, Basic Deep

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

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

1 1/2 ts Active dry yeast
3 c Bread flour
1/2 ts Salt
1 ts Sugar
1/4 c Olive oil
1 c Warm water
----------toppings:
1 c Mozzarella cheese; grated
- or cheddar cheese
2 cl Garlic; (crushed),
1 c Broccoli florets; lightly
-cooked
1 lg Tomato; sliced
Shredded fresh basil
Feta cheese; to taste

Recipe by: BEST PIZZA IS MADE AT HOME, Donna German
NOTE: I just bought Donna German's book THE BEST PIZZA IS MADE AT HOME
and discovered her "secret" for Sicilian pizza dough. Evidently the
difference in deep dish pizzas like the Sicilians is that they contain
some sugar and a higher proportion of
oil. Donna's recipe for the dough is simple.I made this for supper and
did the dough in my bread machine on the "dough" cycle. It was made in my
largest old iron skillet which I'd sprayed with olive oil Pam. After I
took it from the ABM, I made the dough into a circle by trying to imitate
those expert pizza chefs who fling the dough around. Mine didn't get
flung too high but it worked! I spread it in the skillet and brought up
the extra dough to form a lip around the edge, then put the pan to rise
for 30 minutes while preheating the oven to 475F. Bake the crust for 5
minutes by itself--but before you do that, prick it well with a fork all
over. Before you add toppings, drizzle olive oil on the crust and spread
it around with a brush. Toppings are up to you--but I used (in this order)
1 cup mozzarella/cheddar cheese(grated), 2 cloves garlic (crushed), 1 cup
slightly cooked fresh broccoli florets, a large sliced tomato, shredded
fresh basil and feta cheese to
top. It was VERY good! This makes a thick crust but it's so good there
was none left to give to the birds! I hope Maria who first requested a
Sicilian dough finds this--because I'd like to be able to share more of
the goodies from this book with
her! There are thin pizza doughs as well--and all kinds of toppings.

The comments above were those of my friend Linda Calwell on Proidgy.

>From: Bev Janson <claycooker@worldnet.att.net>

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