Deep Dish Pizza

• 1/4 ounces, weight Dry Active Yeast
• 1- 1/4 cup Warm Water
• 1 Tablespoon Sugar
• 1 teaspoon Salt
• 1/2 cups Olive Oil
• 1/2 cups Cornmeal
• 3- 1/4 cups Flour
• 10 slices Mozzarella, Sliced Thinly
• 1/2 whole Portobello Mushroom
• 1 can Pre-sliced Black Olives (4oz)
• 1 can Diced Tomatoes (14.5oz)
• 1/4 cups Parsley

1. Dough:
2. Rehydrate the yeast in the warm water in a large bowl.
3. After a few minutes, mix in sugar, salt, olive oil, cornmeal, and first cup of flour.
4. Add flour until dough becomes whole (i.e.
5. no longer sticks to side of the bowl).
6. Knead dough on a floured surface for 3-5 minutes.
7. Let rise in an oil-greased bowl until doubled (about 1.5 hours).
8. Preheat oven to 450 degrees F.
9. Punch down the dough and spread into the bottom of a cast iron or circular baking pan.
10. Pull up the sides of the dough until they are roughly halfway up the side of the pan.
11. To assemble the pizza:
12. Add toppings: cheese first, then meats (i.e.
13. mushrooms and olives) and tomatoes.
14. Garnish with parsley.
15. Bake until golden brown and cheese is melted (20-30 minutes).

active yeast, water, sugar, salt, olive oil, cornmeal, flour, mozzarella, mushroom, black olives, tomatoes, parsley

Taken from tastykitchen.com/recipes/main-courses/deep-dish-pizza/ (may not work)