Deep-Dish Sausage And Tomato Pizza
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Make dough: In a large bowl dissolve sugar in water
2
Sprinkle yeast over water and let stand until foamy, about 5 minutes
3
Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough
4
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes
5
(Alternatively, dough may be made in a food processor
6
Proof yeast as described above
7
In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more
8
) Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil
9
Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk
10
While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste
11
Transfer sausage mixture to paper towels to drain and cool
12
Preheat oven to 500°F
13
Punch down dough and knead 4 times
14
In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom
15
Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes
16
Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese
17
Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes
18
Reduce oven temperature to 400°F
19
And bake 10 minutes more, or until crust is golden
20
In a large bowl dissolve sugar in water
21
Sprinkle yeast over water and let stand until foamy, about 5 minutes
22
Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough
23
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes
24
(Alternatively, dough may be made in a food processor
25
Proof yeast as described above
26
In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more
27
) Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil
28
Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk
29
While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste
30
Transfer sausage mixture to paper towels to drain and cool
31
Preheat oven to 500°F
32
Punch down dough and knead 4 times
33
In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom
34
Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes
35
Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese
36
Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes
37
Reduce oven temperature to 400°F
38
And bake 10 minutes more, or until crust is golden