April 11, 2010

CHICAGO STYLE DEEP - DISH PIZZA


 
2 pkgs. quick rise dry yeast
2 c. tepid water (90 degrees)
1/2 c. salad oil
4 tbsp. olive oil
1/2 c. cornmeal
5 1/2 c. flour
 
Use an electric mixer or food processor with a dough attachment for this recipe unless you have very strong arms. In a bowl, dissolve the yeast in water. Add oils (do not substitute olive oil), cornmeal, and 3 cups of flour. Beat or process for 10 minutes. Put on dough attachment and mix in the rest of the flour. Knead for approximately 10-15 minutes. Put the dough onto a cutting board or countertop and cover with a large metal bowl. Allow the dough to rise until it doubles. Punch down and allow it to rise again. Punch down a second time and you are ready. Oil a large round deep dish pizza pan (this recipe makes two pizzas). Put half of the dough in the pan and push it out to the edges, using your finger. Make sure you can run the crust right up the side of the pan. Make it about 1/8 inch thick throughout the pan.
 
THE FILLING:
3/4 - 1 lb. sliced Mozzarella cheese
2 lg. cans plum tomatoes, drained and squished
2 tsp. basil
2 tsp. oregano
4 cloves garlic, peeled and crushed (this can be to your taste)
Salt to taste
Grated Parmesan cheese for topping
3 tbsp. olive oil
 
Place the cheese in tilelike layers on the bottom of the pizza. Next put in the tomatoes and sprinkle the basil, oregano, garlic and salt over the top. Now is the time to add your own preferences such as: Italian sausage (uncooked), onions, mushrooms, pepperoni, green peppers, olives, etc. Now sprinkle the grated Parmesan cheese over the top and then drizzle the olive oil over the pie and you are ready to bake. Bake in a preheated 475 degree oven until the top is golden and gooey and the crust should be a light golden brown. This will take approximately 35-40 minutes.

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