Chicago Deep Dish Pizza a classic deep dish pizza with a wonderful thick crust topped with a fine selection of sausage, cheese and tomatoes.
- 1 cup warm tap water (110-115 degrees F)
- 1 package active dry yeast
- 3 1/2 cups flour, divided use
- 1/2 cup coarse ground cornmeal
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1 lb Italian sausage, removed from the casing and crumbled
- 1 can whole tomatoes, drained and coarsely crushed
- 1 lb mozzarella, sliced thin
- 2 cloves garlic, peeled and minced
- 5 fresh basil leaves, chopped fine
- 4 tablespoons freshly grated Parmesan cheese
1. Combine warm water and yeast; stir to blend and allow to sit for 5 minutes – until it foams. Add 1 cup
of flour, all of the cornmeal, salt, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of
the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands
and the work surface and knead the ball of dough until it is no longer sticky.
2. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until
it is doubled in bulk. Punch it down and knead it briefly. Press it into an oiled 15-inch deep dish pizza
pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15 to
20 minutes before filling.
3. Preheat the oven to 500 degrees F.
4. While the dough is rising, prepare the topping. Cook the crumbled sausage until it is no longer pink;
drain off excess fat. Chop tomatoes and strain.
5. When the dough has finished its second rising, lay the mozzarella over the dough shell. Then distribute
the sausage and garlic over the cheese.
6. Top with the tomatoes. Sprinkle with the seasonings and Parmesan cheese.
7. Bake in preheated 500 degree F oven for 15 minutes; reduce oven temperature to 400 degrees F and
bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check
on its color. The crust will be golden brown when done. Serve immediately.