From Jeff Smith written up by someone else and experimented by me. Use this pizza dough to make several deep-dish pizzas (I use spring-form pans).
1 10" pie will make 4-6 servings for the very hungry.
| ½ lb | mozzarella cheese slices | |
| 1 large can | peeled tomatoes | |
| 1 tsp | basil | |
| 1 tsp | oregano | |
| 4 cloves | garlic, minced | |
| — | salt | |
| ½ lb | mozzarella, grated | |
| 3 tbsp | parmiggiano reggiano, grated | |
| 3 tbsp | olive oil |
Tile the cheese slices in the bottom of the slightly pre-baked pie crust. Crush and add the tomatoes mixed with basil, oregano, garlic and salt. Add more cheese on top, drizzle with olive oil, sprinkle with Parmesan and bake 30-40 minutes or until top is beginning to brown. Allow it to stand 15-20 minutes if you want to be able to cut it into slices (rather than slop it out).
Prior to the top cheeses add any of the following alone or in combination: