"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicago-Style Deep-Dish Pizza Recipe

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Chicago-Style Deep-Dish Pizza image


This recipe for Chicago-Style Deep-Dish Pizza, by , is from Fifty Years in the Kitchen by Marj Moritz, 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!

Marj Moritz


Crust ~

3- cups all-purpose flour
cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1- teaspoons sugar
teaspoon salt
1 cup water
⅓ cup olive oil

1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120-130. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
3. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.

Toppings ~

6 cups shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
1 pound bulk Italian sausage, cooked and crumbled
48 slices pepperoni
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

1. In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.
2. Cover and bake at 450 for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. Yield: 2 pizzas (8 slices each).

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

Personal Notes:
Personal Notes:
I tried to duplicate the pizza from a popular Chicago restaurant, and I think this recipe turned out even better. The secret is baking it in a cast-iron skillet!




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