Deep-Dish Pizza No. 1

--- ;-----------nor -ma Wrenn--------------- ---------- Dough 1 1/2 pk Active dry yeast

1/2 c Warm water; (105-115 deg)

1 tb Sugar

3 1/2 c Unbleached flour

1 ts Salt

1/2 c Yellow cornmeal

1/4 c Vegetable oil

1/2 c Warm water

Topping 1 Brand; �

Tomatoes or 1 28 oz can italian-style

Plum tomatoes (see note) 1 ts Dried basil or

2 ts Fresh basil; chopped

1 ts Oregano

Salt to taste 10 oz Mozzarella cheese; sliced

Thin 1/4 c Parmesan cheese; freshly

Grated 1/2 lb Italian sausage; casing

Removed Olive oil Directions in part 2--I hope! 01/17 03:49 pm Norma - Abilene TX . for about 2 minutes . Oil the bottom and sides of the pizza pan. Spread the dough in the pan with your fingers and palm. (It will spread move easily if you let it sit in the pan for about 10 minutes.) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip or a pronounced border all around the pan. Preheat the oven to 475 degrees. Prick the dough bottom with a fork at 1/2 inch intervals and parbake the crust for exactly 4 minutes in the preheated oven. Brush the crust lightly with olive oil. -----