April 11, 2010

CHICAGO STYLE DEEP DISH PIZZA


 
CHICAGO STYLE DEEP DISH CRUST:
 
1 pkg. active dry yeast
3/4 c. warm water (105-115 degrees)
3 c. Bisquick
2 tbsp. olive oil
 
Dissolve yeast in warm water in large bowl. Stir in Bisquick and olive oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick. Knead dough until smooth and no longer sticky, about 60 times. Let rest 5 minutes.Press in bottom of pan, 15"x10"x1", greased with olive oil if desired. Or divide dough into halves and press in bottom and up sides of 2 round pans, 9" x 1 1/2", also greased with olive oil if desired.
MEAT TOPPINGS:
1/2 - 1 lb. bulk Italian sausage, cook & drained
1/2 - 1 lb. bulk pork sausage, cooked & drained
1 (3 1/2 oz.) pkg. sliced pepperoni
 
VEGETABLE TOPPINGS:
Sliced mushrooms
Chopped green or red pepper
Chopped onion
Sliced ripe olives
1 (28 oz.) Italian plum tomatoes, chopped & well drained
1 tbsp. snipped fresh oregano leaves or 1-2 tsp. dried oregano leaves or Italiano herb seasoning
1/4 -1/2 c. grated Parmesan cheese
 
Place oven rack in lowest position of oven. Heat oven to 425 degrees. Prepare crust: sprinkle with Mozzarella cheese. Top with desired meat toppings, desired vegetable toppings and tomatoes; sprinkle with oregano and Parmesan cheese. Bake on lowest oven rack until crust is brown and cheese is melted and bubbly, 20 to 25 minutes. Makes 8 servings.

No comments: