MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicago-Style Deep-Dish Pizza
Categories: Breads, Cheese, Sauces, Vegetables, Herbs
Yield: 8 servings

3 1/2 c A-P flour
1/4 c Cornmeal
1/4 oz Env quick-rise yeast
1 1/2 ts Sugar
1/2 ts Salt
1 c Water
1/3 c Olive oil

MMMMM--------------------------TOPPINGS-------------------------------
6 c Shredded mozzarella cheese;
- divided
28 oz Can diced tomatoes; well
- drained
8 oz Can tomato sauce
6 oz Can tomato paste
1/2 ts Salt
1/4 ts (ea) garlic powder, dried
- oregano, dried basil,
- pepper
1 lb Italian sausage; cooked and
- crumbled
48 sl Pepperoni
1/2 lb Sliced fresh mushrooms
1/4 c Grated Parmesan cheese

In a large bowl, combine 1 1/2 cups flour, cornmeal,
yeast, sugar and salt. In a saucepan, heat water and oil
to 125+|F/52+|C. Add to dry ingredients; beat just until
moistened. Add remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and
elastic, 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in warm place
until doubled, about 30 minutes.

Punch dough down; divide in half. Roll each portion into
an 11" circle. Press dough onto the bottom and up the
sides of two greased 10" cast-iron or other ovenproof
skillets. Sprinkle each with 2 cups mozzarella cheese.

In a large bowl, combine the tomatoes, tomato sauce,
tomato paste and seasonings. Spoon 1-1/2 cups over each
pizza. Layer each with half of the sausage, pepperoni
and mushrooms; 1 cup mozzarella; and 2 tablespoons
Parmesan cheese.

Cover and bake @ 450+|F/232+|C for 35 minutes. Uncover;
bake until lightly browned, about 5 minutes longer.

Lynn Hamilton, Naperville, Illinois

Makes: 2 pizzas (8 slices each)

RECIPE FROM: https://www.tasteofhome.com

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... Light Year: regular year with less calories.

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)