1Prepare the pan, sides and bottom, with solid shortening. Preheat oven to 450°.
2Sprinkle yellow cornmeal on the pan.
3Combine 1 and 1/3 cups of warm water with 2 teaspoons of active dry yeast, let it dissolve, and then let it sit undisturbed for 4 to 5 minutes, covered with a towel.
4While the yeast is proofing, combine 2 cups of all-purpose flour, half a cup of dry milk, 1 and 1/2 tablespoons of granulated sugar, and 3/4 teaspoon of salt, whisking them all together.
5Pour the yeast water into the flour mixture.
6Add 1 and 1/2 tablespoons of vegetable oil.
7Mix on medium speed for 3 to 5 minutes.
8Pour the batter onto the prepared pan and spread it out evenly.
9Let the dough sit at room temperature for 15 to 20 minutes to rest.
10While the dough is resting, make the sauce by combining 6 to 8 ounces of tomato paste, about a quarter cup of water (added to the can to rinse), 1 and 1/2 teaspoons of granulated sugar, half a teaspoon of dried oregano, and some garlic powder in a small saucepan.
11Heat the sauce on the stove if desired (it's not required).
12Place the crust in the oven and par bake it for 7 to 9 minutes.
13Pour the sauce over the par-baked crust and spread it thin.
14Add 2 cups of shredded mozzarella cheese and optional Colby Jack cheese.
15Put the pizza back in the oven for 9 to 11 minutes.
Ingredients
solid shortening
yellow cornmeal
1.33 cups warm water
2 tsp active dry yeast
2 cups all-purpose flour
0.5 cup dry milk
1.5 tbsp granulated sugar
0.75 tsp salt
1.5 tbsp vegetable oil
6 oz tomato paste
0.25 cup water
1.5 tsp granulated sugar
0.5 tsp dried oregano
garlic powder
2 cups shredded mozzarella cheese
Colby Jack cheese
Equipment
pansmall saucepanoven
Tips
The pourable crust is chewy and crunchy on the bottom.
If the sauce is too thick, add a little more water.