Another Moment with Pizza

I'm searching for the best ever Paleo pizza dough recipe now, but in the meantime, I wanted to share this one I made on the order of Chicago's deep-dish pizza king, Lou Malnati. This is not how I normally make pizza, very different, and so good! The pizza dough takes 2 days so be patient.

A few years ago, on Food Network, I actually watched as Lou Malnati told everyone how to make his pizza dough. So of course I took notes. Here's the recipe (I hope it's the real thing since now I've seen recipes that say to add dried milk and use bread flour):

3 1/2 C. flour
1 1/2 C. water
1/2 C. yellow cornmeal
1/2 C. canola oil
1 t. sugar
1 t. salt
2 1/4 t. yeast

24 hours prior:

Add water, sugar, yeast, flour, cornflour, and salt in a mixing bowl. On low speed, mix until dough comes together; then add oil and mix for 7 minutes. Dough should be smooth and somewhat moist, not sticky. Form into a ball and place in a bowl. Cover loosely with plastic wrap and then with a dish towel. Put in the fridge overnight to rise. You'll want to take it out one hour prior to baking.

Set the oven rack to the lowest position in your oven and turn the oven on to 450 degrees. Coat the pan with olive oil, and after the dough has rested for one hour, place it in the pan and press it 1/3 up the sides of the pan. (Depending on the size of your pan, you can actually make two pizza pies).

Layer thinly sliced mozzarella cheese on the bottom, then add about 1 lb. of raw bulk sausage (I used mild Italian) on top of the cheese.

Spoon a can of drained chopped tomatoes on top of the sausage along with your favorite, or homemade, pizza sauce, and sprinkle with lots of freshly grated Parmesan cheese. Bake for 45 min. at 450 degrees, then let the pizza sit for 5 minutes.

                                                                           Voila! 

                            And now the search is on for the "perfect" Paleo pizza crust recipe!