Pan Pizza

Taste better than any Chicago style pizza!

ingredients

5 1/2 cups flour
1/2 cup corn flour
2 pkgs. dry yeast
2 cups warm water
1/2 cup vegetable oi
1/2 t. salt
Sauce:
5-28 oz. cans whole tomatoes-drained well in colander. Remove tomatoes to a bowl and crush well by hand.
2 cloves of garlic crushed
1 1/2 t. oregano
5 T. olive oil
4 to 5 T. grated parmesan cheese
1 T. salt
1 t. black pepper
Red pepper flakes to taste
Toppings:
2 1/2 lbs mozzarella cheese 1/2 provalone sliced.
1 1/2 sausage for each pizza pick and cook quickly in boiling water.
Sliced Mushrooms
Fresh Spinach
Pepperoni

1
In large bowl combine 3 cups flour and all the corn flour. Make an indentation or well, and add remaining ingredients to the well. Mix for 10 mins. by hand. Incorporate remaining flour to dough. Put dough round into a well oiled bowl and cover with a tea towel. Put in a warm place and allow to rise until double. 1 1/2 hours. Divide dough in two and roll to fit a deep dish pizza pan, dough should come up the sides.
2
Sauce:
3
Mix all sauce ingredients and set aside.
4
Place sliced cheese as first layer on crust. Then sausage and mushrooms. Then sauce. Or, cheese, spinach and mushrooms then sauce. I like pepperoni on top of sauce. Preheat oven to 400 degrees. Bake 30 to 40 minutes until golden.

Source: Pam & Becky