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Deep-Dish Pizza Dough

This recipe is rated : 1

Recipe Ingredients

1 teaspoon sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (105 degrees to 115 degrees)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
Vegetable cooking spray
2 tablespoons yellow cornmeal

Cooking Procedures

Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.
Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

alt and pepper. Mr. J. Menesini. 54 CONSERVATION RECIPES FISH BAKED SOLE 1 sole. Seasoning. Onion. Vegetable oil. Celery. Parsley. Split sole down the thread of the dark side, make a pocket and fill with a dressing made of equal quantities of chopped celery and onion fried in oil, seasoning and parsley. Dip fish, when stuffed, in vegetable oil ; place in paper bag (or in pan and cover with paper). Bake twenty minutes in hot oven. If baked in bag, serve in that. Mrs. Cleaveland F

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