- DEEP DISH PIZZA

Tonight when I got home from work, Kurt had made the yummiest deep dish pizza. He got the recipe from America's Test Kitchen. Typically, I'm a thin crust kind of girl, but this was out of this world!

CRUST

2 1/3 cups all purpose flour
1/2 tsp. salt
1 pkg. instant yeast
1 cup milk, warm
2 TBLS olive oil
2 tsp. sugar

Put flour, salt and yeast (in Kitchen Aid). Mix milk, oil and sugar together then add to dry ingredients. Mix ingredients together until incorporated. Mix on medium speed an additional 5 minutes until dough is smooth and shiny.

Knead dough on floured surface for about 1 minute. Shape into a ball. Put in greased bowl and cover. Let rise in warm oven (170 degrees) for 30 minutes, or until doubled in size.

SAUCE

1 TBLS olive oil
2-3 cloves garlic, crushed
28 oz. can crushed tomatoes
Salt
Pepper

Soak garlic in olive oil for 5-10 minutes then cook over medium heat for 2 minutes. Add tomatoes. Simmer for 30ish minutes. Add salt and pepper to taste.

TOPPINGS

Pepperoni
Italian Sausage, browned, drained and crumbled
Mushrooms, sliced
Green Peppers, chopped, if desired
Onions, chopped, if desired
3 cups Mozzerella Cheese

While dough is rising and sauce is simmering, prepare pepperoni by placing slices on paper towels. Microwave for 20-30 seconds. This reduces the greasiness and makes it crispy.

ASSEMBLY

Preheat oven to 400 degrees.

Divide dough in half. Knead a few times on floured surface (don't over knead). Roll each piece out and stretch into a 9 inch circle. (Outside on circle should be thicker than inside). Place in greased 9 inch x 2 inch cake pans (3 TBLS olive oil per pan). Form to pan.

Let rise for another 10 - 15 minutes.

Spread 2/3 cup sauce on each pizza (will have enough sauce for 4 pizzas)
Put cheese on top of sauce.
Add toppings.

Bake for 20 minutes.

Let cool for a few minutes.

Lift out onto cutting board, cut and ENJOY!!!