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Title: Pizza Dough, Basic Deep
Categories: Bread Pizza
Yield: 1 Serving
| 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 | Garlic; (crushed), | |
| 1 | c | Broccoli florets; lightly cooked |
| 1 | lg | Tomato; sliced |
| Shredded fresh basil | ||
| Feta cheese; TO TASTE | ||
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 previous next