Lou Malnati's recipe, 3rd try

This time, I left the oil off of the sides of the pan and I had no trouble with the dough sliding down. Thanks BTB!
I know the oil content of the dough is too high, I'm going to work on that for the next trial. I like the flavor of the Semolina, I might bump that back up next time.

Recipe makes Two 12” pan pizza’s

DOUGH SAUCE
1-1/4 teaspoon yeast Six 14-1/2 oz. Cans of petite cut, diced tomatoes
1-2/3 cup warm water
1 tsp honey CHEESE
1/2 cup corn oil 8 oz Romano (grated)
1-1/4 cup semolina flour 2 LB Mozzarella (sliced)
3-1/4 cups white AP flour Parmesan (grated)

TOPPINGS
7 oz green olives
2 green peppers
1 large onion
2 four oz. cans of mushrooms

Dissolve yeast in warm water with 1 tsp honey, oil, add flour.
Mix for not more than 2 minutes, store covered by towel in a warm place for 2 hours.
After 2 hours punch down and knead again for a couple of minutes.
Oil or grease the bottom of the pan only, not the sides.
Spread in a deep dish pan and allow to rise for 20 minutes.
Add sliced mozzarella cheese then what ever toppings you like & Romano cheese, then top off with sauce,
sprinkle garlic powder, oregano, pepper & basil on top then top that with grated parmesan. Do not use pre-shredded mozzarella, it uses food grade cellulose that keeps it from clumping but also keeps it from coagulating.

For the sauce I used six 14-1/2 oz cans of salt-free petite cut diced tomatoes which has to have the liquid drained out in a strainer for at least 3 hours.
Some folks like to simmer the sauce with the spices for an hour, that's up to you.

Bake for 25 minutes at 425 degrees.

David

	Author	Topic: Lou Malnati's recipe, 3rd try (Read 1020 times)
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