2 tsp Dried oregano
1 tsp Dried basil
1 tsp Dried rosemary
1 tsp Dried thyme
1 tsp Dried sage
2 tsp Dried parsley or cilantro

Store mixture in air-tight container until used

Priazzo Crust

2 pkt dry yeast
1 2/3 cups warm water
2 tsp sugar
2 1/2 cups cold water
3 Tblsp corn oil
1/3 tsp garlic salt
1 1/2 tsp salt
1/4 cup Dry Italian herb mix
6 1/2 cup all-purpose flour
2 cups corn meal

Soak corn meal in separate bowl 20 minutes in 1 cup of warm water prior to use.
Soak Italian herb mix in 1/8 cup of water prior to use
Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly.

Combine the remaining ingredients with about half of the flour, beating to a smooth batter.

Combine yeast mixture, cornmeal mixture and the Italian herb mixture.

Beat in the yeast mixture. Then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture.

The kneading may require about 3/4 cup additional flour, which you will be coating your hand with as you knead the dough. Don’t let the dough become too stiff.

Place it in a large plastic food bag or bowl. Be sure to spray inside with a cooking spray or wipe the inside of it with oil and place the ball of kneaded dough to rise until doubled in bulk. Be sure the plastic bag or bowl is large enough that it will permit the dough to double. You can place the bag or bowl of dough on a warm, sunny spot on the table or kitchen counter which helps it to rise.

When dough has doubled, punch it down and shape it. Form the dough into a ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.

Once the dough is about 1/2″ thick all the way around, use a rolling pin to flatten it out to about 1/4″ thick. Run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even. Roll it till there is approximately 1/4 inch over lapping the pizza pan edge

Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking. Transfer dough to the Deep Dish Pizza Pan that has been greased and dusted in cornmeal. Press over the bottom and up the sides of the pan.

1 cup beer or water
1 tsp salt
1 tbsp sugar
1 tbsp oil
3 cups white flour
1 1/4 tsp yeast

Add beer or water, salt, sugar, oil, flour, and yeast to bread machine pan in the order recommended by the manufacturer. Use the dough cycle to mix the dough. Preheat oven to 425. Grease pizza pans and sprinkle with corn meal. When bread machine cycle is done, remove the dough and pat into the bottom and up the sides of the pan. Prick the dough with a fork and bake for 5 minutes. Remove from oven.

Top with ingredients and bake another 10-15 min more..

Here’s the whole deep dish pizza recipe

http://www.101cookbooks.com/archives/001199.html

It’s Peter Reinhart’s recipe from “The Bread Baker’s Companion” and requires starting the day before, but it’s great! The crust is chewy, with a crisp bottom, and you can make up a bunch of crusts and freeze them.

3 1/2 C Flour
1 C Warm water
2 Tbsp honey
1 1/2 Tbsp Yeast
1/4 Olive Oil
1/2 tsp

Pour warm H20 into bowl. Water should feel very warm, but comfy. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let mixture sit for about 5 min, or until nice and bubbly.

Add 1 C flour and the olive oil and mix until well blended. Add rest of flour and mix well. Dough should form into a ball. If it’s too dry add 1tbsp of water at a time until it starts to form into a ball.

Once the dough is balled up, place the ball on a floured board and knead for about a minute.
Place dough in a plastic bag or a covered bowl, and store in a warm, dry area to rise. (I usually give it an hour or 2)

*I like to add spices and minced garlic when I’m adding the flour - makes for such a tasty crust.

I found the recipe a long time ago on the net searching for “World’s Best Pizza Dough” and I swear this is!!