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PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pork
Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Warm tap water (110-115 deg)
1 pk Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 t Salt
1/4 c Oil
Filling:
1 lb Mozzarella, sliced
1 lb Sausage, removed from the
-casing and crumbled
28 oz Can whole tomatoes, drained
-and coarsely crushed
2 Garlic cloves, minced
3 ts Dried oregano -or- 5 fresh
-basil leaves, shredded
4 tb Freshly grated Parmesan
-cheese
Crust:
Pour the warm water into a large mixing bowl and
dissolve the yeast with a fork. Add 1 c of flour, all
of the cornmeal, salt, and, and vegetable oil. Mix
well with a spoon. Continue stirring in the rest
of the flour 1/2 c at a time, until the dough comes
away from the sides of the bowl. Flour your hands and
the work surface and kneed the ball of dough until it
is no longer sticky.
Let the dough rise in an oiled bowl, sealed with
plastic wrap, for 45 to 60 minutes in a warm place,
until it is doubled in bulk. Punch it down and kneed
it briefly. Press it into an oiled 15-inch deep
dish pizza pan, until it comes 2 inches up the sides
and is even on the bottom of the pan. Let the dough
rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling.
Cook the crumbled sausage until it is no longer pink,
drain it of its excess fat. Drain and chop the
tomatoes.
When the dough has finished its second rising, lay
the cheese over the dough shell. Then distribute the
sausage and garlic over the cheese. Top with the
tomatoes. Sprinkle on the seasonings and parmesan
cheese.
Bake for 15 minutes at 500 degrees. Then lower the
temperature to 400 degrees and bake for 25 to 35
minutes longer. Lift up a section of the crust from
time to time with a spatula to check on its color.
The crust will be golden brown when done. Serve
immediately.
(From THE PIZZA BOOK, by Evelyn Sloman)
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