Mix two packets of yeast in 2 cups of tepid water and let sit for ten minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour. Knead this for 15 minutes. Let dough rise to twice its size. Use blackened deep dish pizza pans. Im not sure how you get em blackened - I cured mine with olive oil and then I just wipe them out when Im done. They are kind of getting blackened looking with use. I have two pans and make two pizzas at a time. I spread the pan with olive oil and sprinkle with cornmeal. Divide the dough in half. Spread and cover the bottom of the pan. Spread it up the sides. I then let it rise again in the pan. Cover pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum tomatoes for each pizza. Drain off the excess fluid after squashing, and spread this over the cheese. Smidge of salt and ground pepper over the top. Chopped garlic, fresh chopped basil and oregano. Add the filling of your choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes. ~--
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|Serving Size: 1 Serving (889g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 527 (15%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 31.9g|
|Cholesterol 0mg||0 %|
|Sodium 23.8mg||1 %|
|Potassium 1162.9mg||31 %|
|Total Carbohydrate 634.9g||187 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 609.7g|
|Protein 90.6g||129 %|
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Calories per serving: 3485
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