Chicago Deep-Dish Pizza

* Exported from MasterCook *

CHICAGO DEEP-DISH PIZZA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
1 1/2 pk Active dry yeast
1/2 c Warm water (105-115 deg)
1 T Sugar
3 1/2 c Unbleached flour
1 t Salt
1/2 c Yellow cornmeal
1/4 c Vegetable oil
1/2 c Warm water
-----TOPPING-----
1 cn Tomatoes -- 6-1 brand or plum
-tomatoes
1 t Basil
1 t Oregano
Salt
10 oz Mozzarella cheese -- sliced
1/4 c Parmesan cheese -- grated
1/2 lb Italian sausage -- casing rem
Olive oil
Garlic

DOUGH: Dissolve yeast in the 1/2 c. warm water. Add the sugar and stir
well. Set aside. In a large mixing bowl, combine 3 1/2 c. of flour,
salt and cornmeal. Make a well in the center of the flour. Add the
yeast mixture, the vegetable oil, and the 1/2 c. of water. Stir and mix
thoroughly until the dough cleans the sides of the bowl and a rough mass
is formed.
Turn the dough out of the bowl onto a well-floured work surface.
Knead and pound the dough (dust with flour if dough sticks to hands) for
5-6 minutes, until it is smooth and soft. Dust the dough and a large
mixing bowl lightly with flour. Place the dough in the bowl and cover
the bowl with plastic wrap and a kitchen towel. Let rise in a warm
place until doubled in bulk, about 1 1/2 hrs.
After the dough has doubled, turn it out of the bowl and knead for
about 2 minutes. Oil the bottom and sides of the pizza pan. Spread the
dough in the pan with your fingers and palm. (It will spread more
easily if you let it sit in the pan for about 10 min.) Work the dough
until it covers the bottom of the pan.
Pull the edges of the dough up to form a lip or a pronounced border
around the pan. Preheat the oven to 475 deg. Prick the dough bottom
with a fork at 1/2-inch intervals. Let rise for 30 min. Parbake for
exactly 4 min. Brush the crust with olive oil or butter.
TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.
ASSEMBLY: Lay the slices of mozzarella cheese evenly over the crust.
Spoon the tomatoes over the cheese. Sprinkly the grated Parmesan cheese
over the tomatoes. Add Italian sausage. Drizzle about 1 T. olive oil
on top.
Bake the pizza in a preheated 500 deg. oven on the bottom oven rack
for 5 minutes; move the pizza to an oven rack 2 levels above the lower
rack and bake an additional 15 minutes, until crust is lightly browned
and sausage is cooked through. Caroline McCall



- - - - - - - - - - - - - - - - - -