1/2 cwarm water
1/2 cyellow cornmeal
1/4 cvegetable oil
1/2 cwarm water
1 can(s)plum tomatoes
10 ozmozzarella, slices
1/4 cgrated parmesan cheese
1/2 lbitalian sausage with casing removed
How to Make Chicago Deep-Dish Pizza
- DOUGH: Dissolve yeast in the 1/2 cup warm water.
- Add the sugar and stir well. Set aside.
- In a large mixing bowl, combine 3 1/2 cups 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 cup 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 hours.
- After the dough has doubled, turn it out of the bowl and knead for about 2 minutes.
- Oil the bottom and sides round deep dish 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 minutes.)
- 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.
- Prick the dough bottom with a fork at 1/2-inch intervals.
- Let rise for 30 minutes.
- Parbake for exactly 4 minutes 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 and add italian sausage.
- Drizzle about 1 tablespoon olive oil on top.
- 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.