KitchenAid KFPW760, KFPM770 manual Deep Dish Pizza, Thin Crust Pizzas, Sauce, Topping

Deep Dish Pizza

Crust

1cup water

2tablespoons olive oil

1package active dry yeast

3cups all-purpose flour

1ounce freshly grated Parmesan cheese (see TIPS)

1teaspoon sugar 3⁄4 teaspoon salt

1⁄2 teaspoon dried basil Olive oil Cornmeal

Sauce

11⁄2-2 cups prepared pizza, Alfredo, barbecue, or other favorite sauce

Topping

3cups cooked sausage or ground beef, sliced pepperoni, Canadian bacon, ham, shrimp, cooked chicken, roasted peppers, fresh mushrooms, olives, onion, roasted garlic, fresh basil leaves, tomato slices, artichoke hearts, capers, or other favorite topping

1pound shredded mozzarella, provolone, Cheddar, Parmesan, or other favorite cheese

In small saucepan, add water and 2 tablespoons oil. Heat over low heat until warm, 105°F to 115°F. Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add flour, Parmesan cheese, sugar, salt, and basil. Process about 5 seconds; scrape sides of bowl. Process until mixed, about 5 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture. Process 11⁄2 to 2 minutes; dough will form a ball.

Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes.

Grease 14-inch (11⁄2 inches deep) pizza pan with olive oil; sprinkle with cornmeal. Punch dough down; pat into large circle. Press into bottom and up sides of pan. Top as desired with sauce, meat and/or vegetables, and cheese.

Bake at 400°F for 5 minutes. Reduce heat to 350°F and bake for 28 to 33 minutes, or until crust is deep golden brown and cheese is bubbly. Let stand 15 minutes before cutting.

Yield: 8 servings.

Per Serving: About 510 cal, 26 g pro, 41 g carb, 26 g total fat, 12 g sat fat, 55 mg chol,

970 mg sod.

VARIATION

Thin Crust Pizzas

Prepare dough as directed above and let rise. Grease 2, 12-inch pizza pans with olive oil; sprinkle with cornmeal. Punch dough down; divide into

2 balls. Pat into 12-inch circles, and press onto bottom and sides of pans. Bake at 425°F for 8 minutes.

Top each crust as desired with about 1 cup sauce, 11⁄2 cups meat and/or vegetables, and 8 ounces cheese. Bake at 425°F for 15 to 20 minutes, or until crust is deep golden brown and cheese is bubbly. If baking both pizzas in one oven, switch racks halfway through baking.

Yield: 8 servings.

Per Serving: About 510 cal, 27 g pro, 42 g carb, 26 g total fat, 12 g sat fat, 55 mg chol,

1020 mg sod.

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