Chicago Deep-dish Pizza (Skip's requested birthday dinner) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1 pkg. dry yeast
1 1/4 cups very warm water
1 T. sugar
1 1/2 tsp. salt
2 T. Canola oil
3 cups flour
2 T. cornmeal for pizza pan
2 T. oil for pizza pan
SAUCE AND TOPPING:
1 can (28 oz.) diced tomatoes, well drained
1 T. oregano
1 tsp. basil
1 tsp. sugar
1 lb. mozzarella, thinly sliced
1 lb. Italian sausage (mild or hot), cooked, broken up and drained well and patted with paper towels.
1/2 cup freshly-grated Parmesan cheese
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Directions: |
Directions:For crust, dissolve yeast in very warm water. Add sugar, salt and 2 T. oil. Stir well until blended. Stir in flour to make a soft dough. Turn out onto well-floured board. Knead about 3 minutes. Place in medium-size greased bowl, cover with cloth and let rise until doubled in bulk, about 1 1/2 hours. I turn a stove burner on low (not too warm) and place the bowl of dough close enough that the heat will help it rise. Keep turning the bowl so that it doesn't get too warm on the same side.
For sauce, combine well-drained tomatoes (press the tomatoes a bit with your hand to get as much juice out as possible), oregano, basil and sugar. Set aside.
Brush a 14-inch deep-dish pizza pan with 2 T. oil, sprinkle with cornmeal. Punch dough down, spread dough out in pizza pan forming a thicker crust around the edges. Let rise about 30 minutes. While dough is rising, pre-heat oven to 500 degrees. After dough has risen, place cheese slices over dough, overlapping them a bit. Place drained sausage over cheese. Spread with tomatoes. Sprinkle with Parmesan cheese. Place pizza in oven on middle rack and immediately reduce heat to 450 degrees and bake 20 to 25 minutes or until cheese is melted and crust is golden. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: NOTE: It is essential that sausage be well-cooked, drained and patted with paper towels, and that tomatoes be drained of as much juice as possible or you'll wind up with little puddles of grease or juice on top of the pizza. If you do, just spoon it off.
This is a very thick, hearty pizza which will serve 4 people!! It's one of Skip and Paul's long-time favorites. This recipe is from Soupcon II, a Chicago Women's Junior League cookbook from our years in Chicago Enjoy!
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