DOUBLE-CRUST SAUSAGE PIZZAS

3 1/2 cups all-purpose flour
1 (1/4 ounce) envelope active dry yeast
1 tablespoon salt
1 cup hot water (125 to 130 degrees F)
1/2 cup vegetable oil (plus oil for frying)
FOR THE FILLING:
1/2 pound sweet turkey or Italian pork sausage, casings removed
1/2 cup jarred natural pizza sauce, without sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup coarsely shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

TO MAKE THE DOUGH:
In a large bowl, combine 1 1/2 cups of the flour with the yeast and salt. Stir with a fork to mix.

In a 2-cup glass measure, stir together the hot water with the 1/2 cup oil. Blend into the yeast mixture. Stir in another 1 1/2 cups flour to make a soft dough. Not all of the flour will be absorbed.

Spread the remaining 1/2 cup flour on a flat work surface. Turn out the dough onto the flour and knead 5 to 7 minutes, or until the dough is smooth and no longer sticky, working in the remaining flour as you knead.

Place the dough in a lightly greased bowl. Turn to bring the greased side up. Cover with plastic wrap and let rise away from drafts until doubled in volume, about 45 minutes.

TO PREPARE THE SAUSAGE:
Meanwhile, crumble the sausage into a large nonstick skillet. Cook over medium heat, breaking up large pieces with a wooden spoon, until the meat is lightly browned and no longer pink, 8 to 10 minutes. Remove from the heat and drain off any excess fat.

TO SHAPE THE DOUGH:
Punch down the dough in the bowl. Turn out onto the work surface and shape into a ball. Cover with the bowl and let rest 10 minutes. Divide the dough into 8 equal pieces; shape each into a ball. Working with 1 piece at a time, roll out into a 6-inch round (keep the remaining dough covered to prevent drying out).

TO MAKE THE PIZZAS:
In a small bowl, stir together the pizza sauce, oregano, and basil.

Spread 1 tablespoon of this sauce over each circle to within 1/2 inch of the edge. Sprinkle about 1 1/2 tablespoons of the sausage, 2 tablespoons of the mozzarella, and 3/4 teaspoon of the Parmesan cheese. Bring one edge of the dough over the filling and press to seal securely, using the side of your thumb. Press the edges on both sides with the floured tines of a fork. Trim the edges to even them with a pastry cutter or small knife. As you finish each pizza, lift it onto a large baking sheet with a pancake turner. Place in the refrigerator while heating the oil.

Pour 3/4 to 1 inch of oil into a deep fryer. Heat to 375 degrees F.

Carefully slide 1 pizza into the hot oil with a wide slotted metal spatula. Fry 5 to 6 minutes, until golden, turning once. Drain on paper towels.

Serve hot (warn that filling may be very hot).

TO FREEZE AHEAD:
Fried pizzas can be frozen. To reheat: Place on brown paper-lined baking sheets. Bake the frozen pizzas in a preheated 425 degree F oven 15 to 20 minutes, or until hot.

Servings: 8
Adapted from source: The Best Fryer Cookbook Ever by Phyllis Kohn