INGREDIENTS

INSTRUCTIONS

From: Jbradford1@aol.com
Date: Thu, 14 Mar 1996 09:40:50 -0500
Recipe By: Pasquale Bruno, Jr.  This recipe was in the Chicago Tribune's
Food
section about a month or so ago.  My wife, kids, and I have enjoyed it
several times since running across it. I think you will too. By the way,
Mr. Bruno has a cookbook dedicated to nothing but pizza. The name? Beats
me, I threw out the paper before I wrote it down. Oops!! --Jeff
1.  To make the dough:  Pour water into a large mixing bowl.  Sprinkle
yeast over water. Add sugar and stir to dissolve. Let stand for 10 minutes.
2.  Add flour and salt; stir to combine.  Add corn oil and mix until a
dough is formed. Knead by hand or in a heavy-duty mixer with a dough hook
at least 6 to 7 minues, until completely smooth and satiny. (The dough can
also be made in the food processor, but use cool water.)
3.  Lightly dust a large bowl with flour.  Place dough in the bowl, dust
the top with a little flour, and cover with plastic wrap and then aluminum
foil. Let stand on the kitchen counter for 20 minutes. Refrigerate
overnight.
4.  The next day, lightly oil a 14-inch pizza pan that is 2 inches deep
with the 2 teaspoons of olive oil. Place the dough in the center of the
pan. Using your palms, stretch and push the dough toward the edge of the
pan (as the dough warms up, it will be easier to stretch). Pull the dough
up the side of the pan, pressing it against the side with your fingers
(only about 1/4-inch of the pan sides should be showing) until it is quite
thin.  Cover and set aside. (The dough can be made to this point and held,
covered, about 1 hour until the topping is ready.)
5.  To make the topping:  Cook sausage in a saute pan over medium heat,
breaking it up and pressing it with the back of a wooden spoon to from
large, thick chunks, until just cooked through, about 4 minutes. Drain
excess grease from pan. Set sausage aside.
6.  Place tomatoes in a mixing bowl.  Crush completely with your hands and
drain.  Crush again, then drain again.  (You should have about 2 cups.) Add
garlic, oregano, basil, salt and pepper; stir.  Set aside.
7.  Arrange mozzarella slices, overlapping them slightly, over the crust.
Spread tomato mixture evenly over cheese.  Sprinkle with Parmesan cheese
and arrange sausage evenly over tomatoes.
8.  Bake on the bottom rack of a preheated 450-degree oven until the crust
is golden and pulls away from the sides of the pan, about 18 to 20 minutes.
Let stand for 10 minutes before serving. NOTES
: In the topping, try pepperoni slices, bell pepper, onion or mushrooms,
alone or in combination, at your discretion.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
REFRIGERATE DOUGH OVERNIGHT
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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