Looserville Farms Deep Dish Pizza
From knwalter 15 years ago
- 35 minutes to make
- Serves 4
Mmmmmmmmmmmmmm :0)...............
Ingredients
- 1 recipe **Emril’s pizza crust** shopping list
- 1 BIG clove garlic, smashed and peeled shopping list
- 1/4 cup EVOO (approximate) shopping list
- 1 can tomato sauce shopping list
- 1 can diced tomatoes shopping list
- 1 green pepper, diced shopping list
- 1 package fresh white mushrooms shopping list
- 1/2 onion shopping list
- 20 pepperonis shopping list
- 1/2 lb. hamburger, browned and crumbled shopping list
- 14 oz. mozzarella cheese, shredded (approximate) shopping list
- 1-1/2 tsp. dried basil shopping list
- 1-1/2 tsp. dried oregano shopping list
- 1-1/2 tsp. dried thyme shopping list
- 1-1/2 tsp. red pepper flakes shopping list
- 1/2 tsp. salt (approximate) shopping list
- 1/4 tsp. pepper (approximate) shopping list
- 1-1/2 tsp. sugar, divided shopping list
- **Emril's Pizza Crust** shopping list
- 1 cup warm (110 degrees F) water shopping list
- 1 (1/4-ounce) envelope active dry yeast shopping list
- 1 teaspoon sugar shopping list
- 3 cups bleached all-purpose flour shopping list
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil shopping list
- 1 teaspoon salt shopping list
- ___________________________________________________ shopping list
- In a large bowl, combine the water, yeast, sugar and 1 Tbs. oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. shopping list
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. shopping list
- oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours shopping list
How to make it
- Make pizza dough. Brush pizza pan (we used a plain old cake pan for ours!!) with about 1/2 tsp. EVOO. Line your pizza pan with the prepared dough and set in fridge until ready to use (there will be enough left-over dough to make about 12 **garlic knots**).
- In a medium skillet, over medium heat, add the EVOO and garlic, cook about 1-1/2 minutes. Add the tomato sauce, diced tomatoes, salt to taste and 1 tsp. of sugar, cook for about 5 minutes.
- In another medium skillet, add about 1 tsp. EVOO and the mushrooms, cook for about 3 minutes. Add the onion, green peppers and salt and pepper to taste and cook for about 2 minutes.
- Fish the garlic out of the tomato sauce and rinse under cool water, mince finely and add back to the same skillet, then add the basil, oregano, thyme, red pepper flakes, and the last 1/2 tsp. of sugar, cook for about 10 minutes, stirring occasionally.
- Pre-heat oven to 475°F.
- In your pie pan place a good layer of mozzarella cheese and a bunch of sauce. Layer the pepperoni, hamburger and veggies and top with some more sauce and some more cheese.
- Bake for about 35 minutes, or until crust and cheese are golden brown .
- **garlic knotts**
- Cut remaining dough into about 12 equal portions and roll into ropes. Tie into “knots”. Melt some butter, add garlic powder or granulated garlic to taste and brush on top of knots, sprinkle with kosher salt. Place in the oven with the pizza until golden brown (about 7 or so minutes). As soon as you remove them from the oven, sprinkle with parmesan cheese. Enjoy!!
Before Baking!!
Close
Do We Deliver???
Close
Garlic Knots
Close
Dough: stage 1
Close
Dough: stage 2
Close
Dough: stage 3
Close
The Rating
Reviewed by 2 people-
wow love your kinda pizza high5 thanks great post
momo_55grandma
in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "