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Entree
Italian
6 servings
1 hour
40 minutes
2 packages quick rise dry yeast
2 cups water, tepid
½ cup salad oil
4 tablespoons olive oil
½ cup cornmeal
5½ cups flour
⅓ pound mozzarella cheese, sliced
2 cups canned tomatoes, drained and mashed
1 teaspoon basil
1 teaspoon oregano
2 cloves organic garlic, peeled and crushed
Salt to taste
3 tablespoons Parmesan cheese for topping, grated
3 tablespoons olive oil
In the bowl of an electric mixer dissolve the yeast in the water. Add the oils, cornmeal and 3 cups of the flour. Beat for 10 minutes with the mixer. Add the dough hook and mix in the additional 2½ cups flour. Knead for several minutes with the machine.
Pour out the dough on a plastic board and cover with a very large metal bowl. Allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time.
Oil round cake pans. Put a little dough in each and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about ⅛ inch thick throughout the pan.
Place the mozzarella cheese in tile-like layers on the bottom on the pie. Next put in the tomatoes and the basil, oregano, garlic and salt, reserving the Parmesan cheese for the top. Drizzle the olive oil over the top of the pie.
Bake the pie in a 475 degree oven until the top is golden and gooey and the crust is golden brown, about 35-40 minutes. Enjoy!
