Chicago Deep Dish Recipe
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Category: |
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Ingredients: |
Ingredients: Dough:
3/4 c. warm water
1 pkg. active dry yeast
1 t. sugar
1 T. olive oil
1 3/4 c. flour
1 t. salt
Pizza:
1 (28oz.) can Italian whole peeled plum tomatoes
1 t. dried oregano
1 t. dried basil
10 oz. fresh mozzarella cheese, sliced thin
1/4 c. grated Parmesan
1/2 lb. Italian sausage (cooked & drained)
Any additional toppings of your choice
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Directions: |
Directions:Dough:
Dissolve sugar and yeast in water. Set aside until foamy. Add 2 T. olive oil. Mix flour & salt in a large mixing bowl. Make a well in the flour , add the yeast mixture and mix until dough starts to come together. Using your hands, mix & knead thoroughly until a rough mass of dough is formed that cleans the sides of the bowl. Turn out dough on a floured surface; knead for 5-6 minutes until dough is smooth and soft. Spray or coat the mixing bowl with oil. Form dough into a ball and place in bowl turning to coat with oil. Cover with bowl plastic wrap and set in a warm place to rise about an hour, or until doubled. *You can also use a food processor for this and you won't have to knead as much.
Pizza:
Using a colander over a mixing bowl, drain the tomatoes and roughly crush with your hands. (Discard tomato juice or use for something else.) Place crushed tomatoes in a bowl and add oregano & basil; mix well.
Preheat oven to 450º. Punch down pizza dough and knead for about 1 minute. Spread dough into pizza pan and work the dough until it covers the bottom. Pull edges of the dough up to form a lip or pronounced border all around the pan. Prick dough bottom with fork and par bake crust for 4 minutes. Remove from oven and brush lightly with olive oil.
Lay the slices of mozzarella evenly over bottom crust. Sprinkle over cooked Italian sausage. Spoon the tomato mixture over top and sprinkle with grated Parmesan.
Bake the pizza at 450º for about 30-34 minutes. |
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