Pizzeria Recipe

• 2 packages yeast, active dry
• 2 each water tepid
• 1/2 cup vegetable oil
• 4 tablespoons olive oil
• 3 cups flour, all-purpose
• 1/2 cup cornmeal
• 2 teaspoons salt
• 2 1/2 cups flour, all-purpose
• 2 cans italian plum (roma) tomatoes drained, crushed, drained
• 1 each mozzarella cheese to taste
• 1 pinch salt pepper
• 1 each garlic chopped, to taste
• 1 x basil fresh, chopped
• 1 x oregano fresh, chopped
• 1 x meat choice
• 1 each onions
• 1 each parmesan, parmigiano-reggiano cheese, grated to taste
• 1 each romano cheese to taste

1. Mix two packets of yeast in 2 cups of tepid water and let sit for ten minutes.
2. Add 1/2 cup salad oil.
3. Add Olive oil, 3 cups flour; cornmeal and salt.
4. Knead for about ten minutes.
5. Add 2 1/2 cups of additional flour.
6. Knead this for 15 minutes.
7. Let dough rise to twice its size.
8. Use blackened deep dish pizza pans.
9. I spread the pan with olive oil and sprinkle with cornmeal.
10. Divide the dough in half.
11. Spread and cover the bottom of the pan.
12. Spread it up the sides.
13. I then let it rise again in the pan.
14. Cover pizza dough with sliced mozzarella.
15. Drain and squash a 28 ounce can of plum tomatoes for each pizza.
16. Drain off the excess fluid after squashing, and spread this over the cheese.
17. Smidge of salt and ground pepper over the top.
18. Chopped garlic, fresh chopped basil and oregano.
19. Add the filling of your choice (I use sliced onion and Italian Sausage).
20. Top with a Parmesan/Romano Cheese mix.
21. Bake in preheated oven at 475 degrees for 35 to 40 minutes.

yeast, water, vegetable oil, olive oil, flour, cornmeal, salt, flour, italian plum, mozzarella cheese, salt pepper, garlic, basil, oregano, choice, onions, parmesan, romano cheese

Taken from recipeland.com/recipe/v/pizzeria-recipe-47099 (may not work)