Ingredients
Units Scale
- CRUST:
- 2 cups warm water (110 to 115 degrees) (TFD change, original recipe called for 1 cup, but the dough was too dry)
- 1/4 ounce active dry yeast
- 3 1/2 cups flour
- 1/2 cup coarse-ground cornmeal
- 1 teaspoon salt
- 1/4 cup corn oil
- 1 tablespoon olive oil for pan oiling
- ***
- FILLING:
- 5 – 6 slices mozzarella cheese (or 50/50 provolone/mozzarella)
- 1 lb sausage (removed from the casing and crumbled)
- 1 – 28 ounce can whole tomatoes, drained and coarsely crushed (fresh tomatoes optional but not better)
- 2 garlic cloves (minced)
- 3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
- 4 tablespoons freshly-grated parmesan cheese
Instructions
- From Ike Sewell’s personal instruction and notes – June, 1971 at Uno’s downtown!
- Pour warm water into a large mixing bowl and dissolve yeast with a fork.
- Add 1 cup of flour, cornmeal, salt, and corn oil.
- Mix well.
- Continue stirring in rest of the flour, ½ cup at a time, until dough comes away from sides of the bowl.
- Flour hands and work surface, knead ball of dough until no longer sticky.
- Let dough rise in an oiled bowl, sealed with Saran wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.
- Punch it down, kneed briefly.
- Press into oiled 15-inch deep dish pizza or spring pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let dough rise 15 to 20 minutes before filling.
- Preheat oven to 500 degrees.
- WHILE DOUGH IS RISING, PREPARE FILLING
- Cook crumbled sausage until no longer pink, drain excess fat (!!!).
- Drain and chop tomatoes.
- When dough has finished its second rising, lay cheese over dough shell.
- Distribute sausage and garlic over cheese.
- Top with tomatoes.
- Sprinkle on seasonings and parmesan cheese.
- Bake 15 min at 500 deg.
- Lower temp to 400 deg, bake 25 to 35 min.
- Lift section of the crust from time-to-time with a spatula to check color. The crust will be golden brown when done.
- SERVE IMMEDIATELY.
- NOTE:
- 2 oz of pepperoni and mushrooms are adds
- A straight pepperoni pizza with 4 oz
- Thin slice the pepperoni into strips ¼” wide
- Green peppers are a sacrilege and Ike will hunt you down from the grave…
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1135.25 kcal
- Sugar: 4.8 g
- Sodium: 1368.84 mg
- Fat: 58.94 g
- Saturated Fat: 18.72 g
- Trans Fat: 0.11 g
- Carbohydrates: 106.68 g
- Fiber: 6.5 g
- Protein: 43.54 g
- Cholesterol: 120.33 mg
