Deep Dish Double-deck Pizza
From crabhappychick 16 years ago
- 30 minutes to make
- Serves 12
This is a lot of work double-crust -deep-dish pizza that is an all day project...but make a family project out of it and it will be a whole lot of fun. This has been a much requested dinner since the 70's and even today the fam asks for it all the time. Read more I made this at a friend's with her one time, they raved and she had to make it the next 2 weeks in a row for her family! One suggestion...definitely make the sauce! It is worth it! See less
Ingredients
- 3 1/2 cups flour shopping list
- 2 teaspoons sugar shopping list
- 1 teaspoon salt shopping list
- 1 package dry yeast shopping list
- 1 cup warm water shopping list
- 2 tablespoons olive oil shopping list
- 2 cloves garlic shopping list
- 3 tablespoons olive oil shopping list
- 4 cans Italian tomatoes (1lb 12 oz. each), drained, seeded and juice reserved shopping list
- 1 teaspoon basil shopping list
- 1 1/2 teaspoons oregano shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon butter shopping list
- 2 large onions, sliced shopping list
- salt and pepper, to taste shopping list
- 1 8 ounce can mushroom pieces shopping list
- 1 pound italian sausage, sweet variety shopping list
- 1 1/2 pounds mozzarella cheese, a good firm one, grated shopping list
- 4 ounces pepperoni slices shopping list
How to make it
- Stir 1st three ingredients together; dissolve yeast in water and add to flour mixture. Stir in oil until dough begins to form a ball. Knead on floured surface for a full ten minutes. Put into greased bowl, cover and let rise until doubled; punch down and knead again, let rise another 20 minutes.
- Saute garlic in 3 T. oil, add chopped tomatoes and seasonings. Cook until liquid has evaporated and its a nice thick sauce.
- Divde dough into 2 parts (1/3-2/3). Roll out larger piece and put into deep dish pizza pan and up sides. Rub with 1 T. olive oil. Spread 1 c. cheese in bottom (or more), scatter cooked sausage evenly over, then mushrooms, then onions, then 1/2 the sauce, then 2 c. cheese.
- Roll out remaining dough and place over filling. Brush edges with water and fold inward making edge and crimp top and bottom crusts together. Rub with 1 T. olive oil. Top with rest of sauce, rest of cheese, sprinkle with parmesan then pepperoni.
- Bake at 500 for 25-30 minutes until crust is golden.
The Rating
Reviewed by 5 people-
oh yeah!!!!!!! now were talking......... yum.......
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This sounds amazing!!!
asheats
in BIG BEAR LAKE loved it
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Sounds great!
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 5
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