Ingredients
- 115 deg
- 2 garlic (cloves)
- 1 filling
- 1/2 at a time
- 575 gr flour
- 525 gr tomatoes (whole)
- 260 gr sausage
- 240 ml warm tap water
- 210 gr mozzarella
- 60 gr coarse cornmeal (ground)
- 60 ml parmesan cheese crust pour the warm water a mixing bowl (freshly grated into)
- 60 ml oil
- 5 gr oregano (dried)
- 3 gr salt
- 1 package dry yeast (active)
and kneed it briefly. Press it into an oiled 38 cm deep dish pizza pan, until it comes 5 cm up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatoes. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately. (From THE PIZZA BOOK, by Evelyn Sloman)
