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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 Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marj Moritz

Category:
Category:
 

Crust ~


Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 ~


Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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