Paul's Deep Dish Pizza Dough
("Short Dough" = lots of shortening y calories)


To serve 8 people:
( Cut in half for 4 people )

Mixing Bowl, mix the following ingredients

1/2 cup salad oil
2 pkgs fast rise yeast
4 tbsp. olive oil (good stuff, dirty and pungent)
3 cups flour
2 cups tepid warm water (warmer than warm but not hot)
1/2 cup corn meal

Mix with regular beater for about 10 minutes

Add another 2 cups flour - At this point dough will be so heavy it must be transferred to cuisinart with dough hook or mixed by hand.
Knead with dough hook for 15 minutes or use machine

Let rise 2 times.


Spread 1/8 - 1/4 inch layer on deep dish.

Add sliced parmesan cheese at bottom( will brown if placed on top)
Apply plum tomato base (drained of juice in collander)
Add salt or herb substitute as desired.
Basil, Oregano

Add toppings:
Diced onions, mushrooms and green peppers
Pepperoni, Salami or Sausage and Anchovy.

Bake at 475 degrees for 35 - 40 minutes (At bottom rack).

**** Traditional Regular Dough Recipe for Large Pizza ****

3 cups bread flour
1 cup tepid warm water
1 package fast rise yeast
1/2 teaspoon salt

Dissolve yeast in 1 cup of tepid warm water for about 3 minutes.

In mixing bown hand mix or use dough hook to mix the 3 cups flour, 3 tablespoons olive oil and water together.

Stop mixing when dough forms smooth ball.

Let dough rise for about 1 hour - 2 hours.

Top the dough, traditionally or with tomato sauce, pesto and mozarella.

********* Tomato Sauce (Thick)****************

Crush half clove garlic.
Chop, food process or cut up half of 1 medium onion.
1 - 28oz. can crushed (pureed) Contadina Brand tomatoes.

Saute onions on medium heat with olive oil until they soften up (turn color).
Add the crushed garlic. Cook further for about 1.5 minutes.
Reduce to low simmer.
Add the tomato puree.
Add 2 tablespoons granulated sugar to stabilize acidity.
Add 2 tablespoons herbs - oregano, basil, thyme or prepackaged stuff.

Simmer for at least 1 hour or upto 4 hours on low heat.