Ingredients:
2 Packages Yeast
2 Cups -Tepid water
1/2 Cup Salad oil
4 Tablespoons Olive oil
3 Cups Flour
1/2 Cup Cornmeal; I think this is the secret
2 Teaspoons -salt; Frugal Gourmet does not have salt in dough
2 1/2 Cups Flour Sauce
2 Cans Plum tomatoes 28 ounce; drained; crushed; drained
1 Mozzarella; to taste
1 Pinch -salt; ground pepper
1 -garlic; chopped; to taste
1 Basil; fresh; chopped
1 Oregano; fresh; chopped
1 Meat; choice
1 Onion; etc; choice
1 Parmesan; to taste
1 Romano cheese; to taste
Procedure:
Mix two packets of yeast in 2 cups of tepid water and let sit for ten minutes.
Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour. Knead this for 15 minutes. Let dough rise to twice its size.
Use blackened deep dish pizza pans. (I cured mine with olive oil and then I just wipe them out when I'm done. They get blackened looking with use.)
Spread the pan with olive oil and sprinkle with cornmeal. Divide the dough in half. Spread and cover the bottom of the pan. Spread it up the sides. Let it rise again in the pan.
Cover pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum tomatoes for each pizza. Drain off the excess fluid after squashing, and spread this over the cheese. Smidge of salt and ground pepper over the top. Chopped garlic, fresh chopped basil and oregano. Add the filling of your choice (like sliced onion, mushrooms, pepperoni, or Italian sausage). Top with a Parmesan/Romano Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.
2 Cups -Tepid water
1/2 Cup Salad oil
4 Tablespoons Olive oil
3 Cups Flour
1/2 Cup Cornmeal; I think this is the secret
2 Teaspoons -salt; Frugal Gourmet does not have salt in dough
2 1/2 Cups Flour Sauce
2 Cans Plum tomatoes 28 ounce; drained; crushed; drained
1 Mozzarella; to taste
1 Pinch -salt; ground pepper
1 -garlic; chopped; to taste
1 Basil; fresh; chopped
1 Oregano; fresh; chopped
1 Meat; choice
1 Onion; etc; choice
1 Parmesan; to taste
1 Romano cheese; to taste
Procedure:
Mix two packets of yeast in 2 cups of tepid water and let sit for ten minutes.
Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour. Knead this for 15 minutes. Let dough rise to twice its size.
Use blackened deep dish pizza pans. (I cured mine with olive oil and then I just wipe them out when I'm done. They get blackened looking with use.)
Spread the pan with olive oil and sprinkle with cornmeal. Divide the dough in half. Spread and cover the bottom of the pan. Spread it up the sides. Let it rise again in the pan.
Cover pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum tomatoes for each pizza. Drain off the excess fluid after squashing, and spread this over the cheese. Smidge of salt and ground pepper over the top. Chopped garlic, fresh chopped basil and oregano. Add the filling of your choice (like sliced onion, mushrooms, pepperoni, or Italian sausage). Top with a Parmesan/Romano Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.
Restaurant: Uno's Pizzeria
Recipe Type: UnknownSubmitted By: Unknown
Recipe Author: Unknown
Recipe Source: http://www.boarddigger.com/t-jmHVzvn2jIQ/Recipe-Unos-Pizzeria-Recipe