Pizza Dough, Deep Dish

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

Title: Pizza Dough, Deep Dish
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; grated
2 cl Garlic; (crushed),
1 c Broccoli florets; slightly
-cooked
1 lg Sliced tomato
Shredded fresh basil; and
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. Bev in
Mn (Claycooker)

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

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