16 oz flour
9 oz water
1 1/2 tsp active dry yeast
3/4 tsp Salt
4 1/4 tsp soybean oil
2 1/4 tsp sugar
7 1/2 tsp dry non-fat milk
16 oz tomato puree
1 tsp garlic powder
1 1/2 tsp Onion powder
1 1/2 tbsp oregano
3/4 tbsp basil
1 tsp ground rosemary
1 tsp ground marjoram
3/4 tsp thyme
1/2 tsp ground fennel
1/4 tsp coriander
1/4 tsp Salt
1/4 tsp ground black pepper
part-Skim Shredded Mozzarella Cheese
Preparing the dough:
Combine the dry yeast, sugar and salt into a single container.
Add the oil to the luke warm water.
Add the dry yeast mixture to the luke warm water and and allow to set for 5 minutes.
Add the dry yeast and water mixture into a mixing bowl and slowly fold the flour and dry milk powder into the mix
(make sure the mixer is on the lowest setting).
Increase speed as necessary and continue to mix until the dough is completely formed.
If the dough is too sticky, add more flour and continue to mix.
Form the dough into a large round ball and place into a large container or large plate and cover with plastic.
Allow dough to rest for 4-8 hours.
Flatten dough into a rounded shape approximately 16 inches in diameter.
Oil deep dish pan and press dough with your fingers to fit the pan.
Be sure to press dough partially up the side of the pan to create the deep dish look.
Let set for 20-30 minutes before adding sauce and toppings.
Preparing the sauce:
Turn on oven burner to medium heat.
Add oil to a skillet.
Add Tomato puree to the pan and stir.
Add remaining sauce spices into the pan and continue to stir.
After 10 minutes reduce heat to simmer and add cover to pan.
Continue to simmer for 10 minutes.
Set preheat oven to bake at 500 degrees.
Add appropriate amount of sauce to the crust.
Add Part-Skim Shredded Mozzarella Cheese.
Add pepperoni, sausage, ham and bacon.
Place in oven for approximately 12-14 minutes.
Check crust at 10 minutes and continue to cook until the bottom of the crust is golden brown.