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Chicago Style Deep-Dish Pizza Recipe

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This recipe for Chicago Style Deep-Dish Pizza is from Cooking With Barb, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. flour
1/4 c. cornmeal
1 pkg. (1/4 oz.) quick-rise yeast
1 1/2 tsp. sugar
1/2 tsp. salt
1 c. water
1/3 c. olive oil

Pizza Sauce:
4 T. olive oil
4 cloves garlic, chopped
2 qts. canned tomatoes
1 c. red wine
1 T. dried oregano
1 tsp. sugar
1 tsp. salt
1/4 tsp. red-pepper flakes

Directions:
Directions:
For crust:
In a large bowl, combine 1 1/2 c. flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120-130 degrees. Add to dry ingredients. Beat just until moistened. Add remaining flour to form a stiff dough. Turn onto a floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover dough and let rise in a warm place until doubled, about 30 minutes.

Punch dough down. Divide in half. Roll each portion into an 11-inch circle. Press dough onto the bottom and up sides of two greased 10-inch ovenproof skillets. Top each with pizza sauce. Sprinkle each with 2 c. mozzarella cheese. Add desired toppings. Cover skillets and bake at 450 degrees for 35 minutes. Uncover. Bake 5 minutes longer or until lightly browned.

Note: Two 9-inch springform pans may be used in place of skillets. Place pans on baking sheets before baking. Run knife around edge of pan to loosen crust before removing sides.

For sauce:
Heat olive oil over medium heat. Add garlic and cook for 2 minutes. Reduce heat to medium low. Add other ingredients. Crush the tomatoes with a potato masher and cook, stirring occasionally, until sauce thickens. About 2 hours. Makes enough sauce for two large pizzas.

 

 

 

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