Homemade Deep Pan Pizza

                                     

                                                                           
Crust
4 cups bread flour ( regular flour is ok but bread flour is best)
1 tsp. salt
1 tsp. sugar
2 tbs. olive oil
1 packet yeast
2 cups warm water
Stir flour, salt & sugar together. Stir warm water & yeast until yeast is dissolved . Add oil & stir. Dump all of the water mixture into your dry & stir until combined. Cover bowl with a clean towel & let rise in a warm place until doubled in sized about 1 hour.  Sprinkle corn meal about 1 tbs over the bottom of the pan you choose. Dump dough  into a 9x13 stone edged baking sheet or a regular cookie sheet with a inch deep edge. You could divide dough into 2 regular pizza pans for 2 thinner crusts pizzas. Sprinkle flour over the top of your dough & press or roll out to edges of your pan.

Sauce
For this pizza I used 1&1/2 cups of A.J. Cunninghams ( I like it smooth) sauce. You may use that because it is SO VERY GOOD or use your favorite sauce fresh or a canned pizza sauce.I have made this with our favorite Prego sauce & that works nicely.
Toppings
I used 1  fresh sliced green pepper , 1 can mushrooms sliced, 1/2 thin sliced Vidalia onion. Use your favorite toppings to please your self.
Cheese, I used 2 cups Italian Style shredded cheese. Sprinkle over the top of your sauce & toppings. Sprinkle the top of cheese with Italian seasonings & parsley flakes. Bake 425 degrees for 20 minutes. check bottom of crust for browning. If bottom is not brown continue to bake until it is evenly brown. My oven takes about 28 minutes but it is a slow oven. Check often so you do not burn . This pizza eats like a meal !