Recipe

Looserville Farms Deep Dish Pizza Recipe

Add Step-by-Step Photos	Knwalter / All my dishes 1 year, 5 months ago Mmmmmmmmmmmmmm :0)............... Prep:150m Cook:35m Servings:4	Knwalter
	deepdishpizza easy filling homemade

Before Baking!!

Do We Deliver???

Garlic Knots

Dough: stage 1

Dough: stage 2

Dough: stage 3

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Ingredients

1 recipe **Emril’s pizza crust**

1 BIG clove garlic, smashed and peeled

1/4 cup EVOO (approximate)

1 can tomato sauce

1 can diced tomatoes

1 green pepper, diced

1 package fresh white mushrooms

1/2 onion

20 pepperonis

1/2 lb. hamburger, browned and crumbled

14 oz. mozzarella cheese, shredded (approximate)

1-1/2 tsp. dried basil

1-1/2 tsp. dried oregano

1-1/2 tsp. dried thyme

1-1/2 tsp. red pepper flakes

1/2 tsp. Salt (approximate)

1/4 tsp. Pepper (approximate)

1-1/2 tsp. sugar, divided

**Emril's Pizza Crust**

1 cup warm (110 degrees F) water

1 (1/4-ounce) envelope active dry yeast

1 teaspoon sugar

3 cups bleached all-purpose flour

1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil

1 teaspoon salt

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In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

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.

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

Directions

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!!

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