chicago deep-dish pizza

How To Make chicago deep-dish pizza

• 1

  DOUGH: Dissolve yeast in the 1/2 cup warm water.
• 2

  Add the sugar and stir well. Set aside.
• 3

  In a large mixing bowl, combine 3 1/2 cups of flour, salt and cornmeal.
• 4

  Make a well in the center of the flour.
• 5

  Add the yeast mixture, the vegetable oil, and the 1/2 cup of water.
• 6

  Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed.
• 7

  Turn the dough out of the bowl onto a well-floured work surface.
• 8

  Knead and pound the dough (dust with flour if dough sticks to hands) for 5-6 minutes, until it is smooth and soft.
• 9

  Dust the dough and a large mixing bowl lightly with flour.
• 10

  Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel.
• 11

  Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
• 12

  After the dough has doubled, turn it out of the bowl and knead for about 2 minutes.
• 13

  Oil the bottom and sides round deep dish pizza pan.
• 14

  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 minutes.)
• 15

  Work the dough until it covers the bottom of the pan.
• 16

  Pull the edges of the dough up to form a lip or a pronounced border around the pan.
• 17

  Preheat the oven to 475.
• 18

  Prick the dough bottom with a fork at 1/2-inch intervals.
• 19

  Let rise for 30 minutes.
• 20

  Parbake for exactly 4 minutes brush the crust with olive oil or butter.
• 21

  TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.
• 22

  ASSEMBLY: Lay the slices of mozzarella cheese evenly over the crust.
• 23

  Spoon the tomatoes over the cheese.
• 24

  Sprinkly the grated parmesan cheese over the tomatoes and add italian sausage.
• 25

  Drizzle about 1 tablespoon olive oil on top.
• 26

  Bake the pizza in a preheated 500 degree 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.
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