- 2 pkgs. Quick Rise dry yeast
- 2 cups tepid water(90 degrees F.)
- 1/2 cup salad oil
- 4 tablespoon olive oil
- 1/2 cup cornmeal
- 5 1/2 cups flour
- The Filling for a 9-or10-inch pan:
- 1/3 lb. sliced Mozzarella cheese
- 2 cups canned plum tomatoes, drained and squished
- 1 tsp. basil
- 1 tsp. oregano
- 2 cloves garlic, peeled and crushed
- Salt to taste
- 3 Tbsps. grated Parmesan cheese for topping
- 3 Tbsps. olive oil
n the bowl of your electric mixer--KitchenAid is perfect for this--dissolve the yeast in the water. Add the oils, cornmeal, and 3 cups of the flour. Beat for 10 minutes with the mixer. Add the dough hook and mix in the additional 2 1/2 cups flour. Knead for several minutes with the machine. It is hard to do this by hand since the dough is very rich and moist.
Pour out the dough on a plastic counter top and cover with a very large metal bowl. Allow it to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza!
Oil round cake pans. Put a bit of dough in each and push it out to the edges, using your fingers.(I oil mine with olive oil.) Put in enough dough so that you can run the crust right up the sides of the pan. Make it about 1/8-inch thick throughout the pan.
Place the cheese in tile like layers on the bottom of the pan. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle the olive oil over the top of the pie and you are ready to bake.
Additional variations: Italian sausage, hot or mild Yellow onions, peeled and diced Pepperoni, sliced thin Mushrooms, sliced Green sweet bell peppers, cored and sliced thin
Put any or all of these on your pie and then top with the Parmesan and olive oil.
Baking the pie: Bake the pie in a 475 degree F. oven until the top is golden and gooey and the crust a light golden brown. This should take about 35-40 minutes.
Print this recipe
Source: The Frugal Gourmet Cooks American
Submitted By: Linda Wilson