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Chicago-Style Deep-Dish Pizza Recipe

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This recipe for Chicago-Style Deep-Dish Pizza, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One 20 ounces Dough ball from Master Dough Recipe
12 ounces Pork, ground (uncooked)
1 tablespoon Fennel seed
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Romano cheese, grated
1 1/2 cups Tomatoes, ground
1 teaspoon Oregano, dried
1 teaspoon Basil, dried
8 ounces (11 slices) Part-skim, low-moisture mozzarella, sliced
2 teaspoons Romano cheese, grated

Directions:
Directions:
Press dough across bottom of pan and up the sides.

Mix the ground pork, fennel seed, salt, pepper and 2 teaspoons Romano cheese in a bowl and set aside.

Mix the ground tomatoes, oregano and basil in a bowl and set aside.

Lay the slices of mozzarella over the dough to cover.

Press the seasoned pork sausage into a patty that is less than 1/8 inch thick. To make this go easier, brush olive oil over a sheet of aluminum foil. Put the pork patty on the foil. Place other piece of foil over the patty. Roll with a rolling pin until it is thin.

Place the sausage patty over the cheese.

Spread the seasoned tomatoes over the sausage.

Sprinkle the Romano cheese over the tomatoes.

Bake on the middle rack of a preheated 475 degree F. oven for 25-30 minutes until crust is golden brown and pulls away from the sides of the pan.

Allow the pizza to rest for 3-4 minutes before cutting and serving.

Personal Notes:
Personal Notes:
I got this recipe from www.chefscatalog.com/recipe

 

 

 

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