Deep Dish Jumbo Pizza Recipe
Ingredients
1 pound (454 g) boneless pork, cut in 1-inch (2.5 cm) pieces
1/2 pound (227 g) boneless beef chuck, cut in 1-inch (2.5 cm) pieces
1 cup (250 ml) milk
2 tablespoons (30 ml) solid shortening
2 cups (500 ml) all-purpose flour
1 package (1/4 ounce or 7 g) active dry yeast
1 tablespoon (15 ml) salt
1 egg
1 can (15 ounces or 425 g) tomato sauce
1 tablespoon (15 ml) dried Italian seasoning
1/2 green pepper, seeded
1 medium onion, halved
10 pitted large ripe olives
10 large mushrooms, cleaned
1 pound (454 g) Mozzarella cheese, chilled
Directions
Assemble Food Grinder with Fine Disc.
Grind meat into large bowl.
Put meat into heated large skillet; cook until browned, stirring as necessary.
Drain off excess fat; set aside.
Heat milk and shortening to 120°F (48°C); set aside.
Assemble Dough-maker.
In small mixer bowl, put flour, yeast, sugar, salt, warmed mixture, and egg.
Mix with doughmaker at recommended speed for 5 minutes.
(This is a yeast batter and will be thin.) Grease a 15 1/2x10 1/2x1-inch (39x27x3 cm) jelly roll pan.
With rubber spatula, spread batter evenly over bottom and up sides of pan.
Spread tomato sauce over dough and sprinkle with Italian seasoning.
Assemble Salad Maker with Thin Slicer Disc and large bowl.
Process green pepper, onion, olives, and mushrooms.
Arrange evenly over tomato sauce.
Change disc to Shredder Disc.
Process cheese (about 4 cups or 1 liter).
Evenly spoon cooked meat over vegetables.
Sprinkle cheese over meat.
Bake in preheated 425°F (220°C) oven for 20 to 25 minutes.
Let stand for 5 minutes before cutting into squares.
Grind meat into large bowl.
Put meat into heated large skillet; cook until browned, stirring as necessary.
Drain off excess fat; set aside.
Heat milk and shortening to 120°F (48°C); set aside.
Assemble Dough-maker.
In small mixer bowl, put flour, yeast, sugar, salt, warmed mixture, and egg.
Mix with doughmaker at recommended speed for 5 minutes.
(This is a yeast batter and will be thin.) Grease a 15 1/2x10 1/2x1-inch (39x27x3 cm) jelly roll pan.
With rubber spatula, spread batter evenly over bottom and up sides of pan.
Spread tomato sauce over dough and sprinkle with Italian seasoning.
Assemble Salad Maker with Thin Slicer Disc and large bowl.
Process green pepper, onion, olives, and mushrooms.
Arrange evenly over tomato sauce.
Change disc to Shredder Disc.
Process cheese (about 4 cups or 1 liter).
Evenly spoon cooked meat over vegetables.
Sprinkle cheese over meat.
Bake in preheated 425°F (220°C) oven for 20 to 25 minutes.
Let stand for 5 minutes before cutting into squares.
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