10 oz. dough ball
Grease a 10" deep-dish pizza pan with nonhydrogenated shortening.
Press a 10 oz. dough ball into the greased pan, cover and proof in a warm place for 2-3 hours. After proofing, dress with well-drained tomato filets and fresh basil.
Bake for 7 minutes at 465F.
After baking, top the pie lightly with shredded Parmigiano cheese. Return to oven and reheat until cheese is barely melted.