INGREDIENTS

INSTRUCTIONS

The most difficult part of pizza construction is making the dough. Now that
we have a bread maker (DAK) I decided to see if the dough could be made in
the bread maker.  Verdict: It works great!
Makes two 10-inch deep-dish pizzas.
Add the water/yeast mixture.
Start the bread maker in Manual/White Bread mode.
When the bread maker completes the fermentation and turns off,
punch down the dough and let it rise a second time.
Total time is approximately 4 hours.
Divide the dough into two equal parts.  Spread the dough in two 10-inch
cake pans and up the sides.  Cover the dough with slices of mozzarella
cheese.  DO NOT USE GRATED CHEESE!  The cheese slices will melt into the
dough when the pizza is baked and will provide a barrier from the
toppings so that the crust will not get soggy.  Drain two 28 oz. cans
of Italian Style whole peeled pear tomatoes (we used Progresso) into
a strainer or colander.  Remove the ends of the tomaotes with a knife.
Squish with fingers or chop the tomatoes with a knife into smaller
pieces and drain off all of the juices.  Be careful - they squirt.
Be sure to press out all of the juices or else your pizza will get soggy.
Place the tomatoes on top of the mozzarella.  Add salt, chopped garlic,
basil and oregano.  Top your pizzas with any of the following:
salami, green pepper, onions, sausage, pepperoni, olives, mushrooms,
etc....  Dust the top the pizza with fresh grated parmesean or
romano cheese.
Bake for 35-40 minutes at 375F.
>From: Bruce Hill
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Numero Uno Pizzeria
NOTES : Several years ago the Frugal Gourmet had a show about the foods of
Chicago.  He gave out the recipe for the pizza dough used by the
original "Numero Uno" pizzeria.  We have made these pizzas many
times and they are the best!

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