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    Pizzaria Uno's Chicago Deep Dish Pizza

    List of Ingredients




    Pizzaria Uno's Chicago Deep Dish Pizza

    Pan Dough:

    1 c Warm tap water (110-115ø)
    1 pkg. Active dry yeast
    3 1/2 c Flour
    1/2 c Coarse ground cornmeal
    1 ts Salt
    1/4 c Vegetable oil

    Pizza Topping:

    1 lb Mozzarella, sliced thin
    1 lb Italian Sausage, removed from the
    Casing and crumbled
    1 cn Whole tomatoes, drained and
    Coarsely crushed
    2 cloves Garlic, peeled and minced
    5 Fresh basil leaves, chopped fine
    4 tb Freshly grated Parmesan Cheese

    Pour the warm water into a large mixing bowl and dissolve the yeast
    with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, 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 kneed
    the ball of dough until it is no longer sticky.

    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 kneed 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 15-20 minutes before filling.

    Preheat the oven to 500 degrees.

    While the dough is rising, prepare the filling. Cook the crumbled
    sausage until it is no longer pink, drain it of it's excess fat.
    Drain and chop the tomatoes.

    When the dough has finished its second rising, lay the cheese over the
    dough shell. Then distribute the sausage and garlic over the cheese.
    Top with the tomatoes. Sprinkle on the seasonings 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. 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.

    Recipe




 

 

 


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