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Chicago Cubs Deep Pan Pizza




Source of Recipe


Internet


List of Ingredients




Crust:
1 c Warm tap water*
1 ts Active dry yeast
3 1/2 c Flour, divided
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil

Filling:
1 lb Sausage
1 cn Whole tomatos, drained and crushed
1 lb Mozzarella cheese, sliced
2 c Garlic cloves, peeled and minced
3 ts Dried oregano
3 ts Dried basil
4 tb Parmesan Cheese, grated



Recipe



*110-115 degrees.
Pour the warm water into a large mixing bowl; add the yeast and stir.

Add 1 cup of flour, 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 dough until no stickiness remains.

Place the dough in an oiled bowl and let rise, covered with a dish towel, in a warm place until doubled in bulk (about an hour).

Punch dough down and knead briefly.

Press dough evenly into an oiled 15-inch deep dish pizza pan

Set dough aside and allow to rise for 15 to 20 minutes before filling with pizza ingredients.

Preheat the oven to 500 degrees F.

While the dough is rising, prepare the filling.

Remove the casing from the sausage and cook until it is no longer pink in color; drain excess fat.

Drain and chop the tomatoes.

Lay the mozzarella over the crust; add the sausage and garlic. Top with the tomatoes. Sprinkle on the oregano, basil, and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.

Serve immediately.