Classy Cooking Blog

3 pounds of italian sausage, 1 pound of bacon, 1 pound of pepperoni, 1 pound of canadian bacon, and 2 1/2 pounds of cheese go into this over the top, ultimate deep dish pizza.

First, you’ll need to make the dough.

1 1/4 cup lukewarm water
1 Tbsp yeast
3-4 cups all purpose flour
1 tsp salt
1/4 cup yellow cornmeal
2 Tbsp olive oil

In a medium mixing bowl, stir the yeast into the water until dissolved.

Add two cups of the flour, the salt, the cornmeal, and the olive oil. Stir to combine.

Stir the rest of the flour into the dough a little bit at a time, until the dough forms a ball. You may not need all of the flour.

Lightly dust a work surface with flour, and turn the dough out. Knead for 5-10 minutes, until the dough is smooth and elastic.

Place the dough in a lightly greased mixing bowl, and cover with a clean kitchen towel. Set aside to rise for about 45 minutes.

Now of course, something has to be done with all that meat and cheese. It wouldn’t be much of a pizza with just dough.

3 lbs bulk italian sausage
1 28 oz. can of crushed tomatoes
1 14 oz. can of tomato sauce
2 tsp worcestershire sauce
2 tsp garlic powder
1 tsp onion powder
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 lb. bacon
1 lb. pepperoni
1 lb. canadian bacon
1 lb. cheddar cheese, shredded
1 lb. mozzerella cheese, shredded
1/2 lb. provolone cheese, shredded

While the dough is rising, crumble the sausage into a large skillet. Cook over medium-high, breaking apart the sausage as it cooks. Cook until browned, and cooked through, about 10 minutes.

Add the tomatoes and tomato sauce to the sausage, and stir to combine. Add the worcestershire sauce, garlic powder, onion powder, oregano, and red pepper flakes, stir well. Turn the heat to low, and simmer, stirring occasionally, while you prepare the rest of the pizza.

Prepare your pizza pan. Lightly oil the bottom of a 14 inch, 2 inch deep dish pizza pan.

After the dough has risen for 45 minutes, remove it from the bowl, and place it into the pizza pan. Gently spread the dough over the bottom of the pan, and up the sides. Cover the pan, and let the dough rise for another 30 minutes.

Preheat your oven to 450 degrees F.

Chop the bacon into small pieces. Fry the bacon in a large skillet over medium high heat, until the fat has rendered out, and the bacon starts getting crispy. Drain the bacon, and remove it from the skillet. Set the bacon aside until needed.

After the dough has risen a second time, place the pizza pan, with the dough into the oven, and cook for 10 minutes.

Remove the crust from the oven. Press the dough flat in the middle, if necessary.

Now, comes the fun part, assembling the pizza.

First lay out the pepperoni, followed by 1/3 of the cheese. Spread half of the sausage and tomato mixture over the pepperoni and cheese.

Lay out the canadian bacon, followed by the crispy bacon. Add another 1/3 of the cheese, and the rest of the sausage and tomato mixture. Place the pizza back in the oven for 15 minutes.

After 15 minutes, pull the pizza out of the oven, and sprinkle the remaining cheese over the top. Return the pizza to the oven, and cook for another 15 minutes.

Remove the pizza from the oven, and let it rest for 10-15 minutes to allow it to set. After it has set, cut it into slices, and prepare to enjoy the best pizza you’ve ever had.

Now, is that a pizza or what? Over 10 pounds of pizza, ready to be eaten.

If you’ve got any comments or questions about this pizza, don’t hesitate to let me know.

Ingredients:

1 (2.5 lb.) pink salmon fillet
1/4 C olive oil
1/2 t salt
1/4 t pepper
2 cloves of garlic, minced
3 T fresh parsley, chopped

Directions:

Preheat the oven to 425 F
.
Line a rimmed baking sheet with aluminum foil.

Rinse the salmon and pat dry with paper towel, leave the skin on.

In a small bowl, combine the olive oil, salt, and pepper. Add the garlic and parsley, and mix well.

Rub the oil and seasoning mixture over the top of the salmon, covering it well
.
Bake the salmon 15 minutes or until cooked through but still lightly translucent in the center.

Remove the salmon and allow it to rest 5 minutes before serving.

Serves: 4

By Matthew Kang I admit I was seduced into the world of food by a beautiful woman. This was in my college days and I recall waking up in the mid-afternoon during the summer when I was jobless and lazy. I turned on the telly to hear a soft, soothing, but articulate voice from a light-showered kitchen. Her name? Giada de Laurentiis, of Everyday Italian. No, I didn’t wonder why her head was so big or why her shirts were often so low-cut. I was amazed by the food – its beauty, its simplicity

Proust's memorable madeleine, that ill-fated fish stew in Saturday and the chocolate that Charlie went to the factory to find. Great books are full of great food and, even when it's awful, it makes for delicious reading.

By Myscha Theriault Looking for bulk buying opportunities that don't require a refrigerator or freezer? When it comes to affordability, cornmeal is tough to beat. Looking for some out of the box ways to incorporate this little thrift gem into your regular meal plans? I've got your back. Let's face it. When it comes to cheapies, this stuff is up there with frozen spinach and raisins all the way. It also has tons of flexibility as to how you can use it, including homemade dog food ingredient and