> Last night I made pizza for dinner. And when I say made, I mean from the crust up. I got a recipe for deep dish pizza out of the book for my food processor that was pretty good. I had made a pizza crust before, but this one was much better. The recipe is for a deep dish pizza (14×1-1/2 inch pan) or two thin crusts (12 inches). Since I don’t actually own any pizza pans, I used my biggest jelly roll pan (17×11 inches). Then the kids and I topped them with our favorite stuff. Ham and pineapple for Jason, and pepperoni for me. The kids eat either, or just pick everything off. Here is the crust recipe, if you’d like to try it. I’ve changed the directions to fit my baking pan.
1 C water
2 T olive oil
1 package active dry yeast (or 2-1/4 tsp yeast from the jar)
3 C all-purpose flour
1 oz freshly grated Parmesan cheese (I just shredded some)
1 tsp sugar
3/4 tsp salt
1/2 tsp dried basil
In a small saucepan, add water and 2 tablespoons oil. Heat over low heat until warm, 105*F to 115*F. Stir in yeast to dissolve. Set aside. (I used hot tap water that I used my thermometer on. I did it in a measuring cup so it would be easier to pour later.)
Position dough blade in work bowl. Add flour, Parmesan cheese, sugar, salt, and basil. Process about 5 seconds; scrape sides of bowl. Process until mixed, about 5 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture. Process 1-1/2 to 2 minutes; dough will form a ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes.
Grease 11×17 inch jelly roll pan with olive oil; sprinkle with cornmeal. Punch dough down; pat into large rectangle.
Prebake crust at 425*F for 8 minutes.
Top as desired with sauce, meat and/or vegetables, and cheese.
Bake at 425*F for 15 to 20 minutes, or until crust is deep golden brown and cheese is bubbly. Let stand 10-15 minutes before cutting.
Well, enjoy the recipe. I will be back in a little while to post some more pictures of the kids.