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Deep-Dish Chicago Pizza

Source of Recipe


The Seattle Times






List of Ingredients



• -- Crust --
  
• 1-1/2 cups water, divided
  
• 1/4 cup shortening
  
• 1-1/2 Tbsp sugar
  
• 2-1/4 tsp salt
  
• 1-1/2 pkgs. active dry yeast
  
• 3/4 cup yellow cornmeal
  
• 3 to 3-1/2 cups flour, divided
  
• Oil
  
• .
  
• -- Filling --
  
• 1 can (28 ounces) Italian-style tomatoes
  
• 2 Tbsp oil
  
• 1 small onion, chopped
  
• 1 small green pepper, chopped
  
• 1 clove garlic, minced
  
• 3/4 tsp dried oregano
  
• 1/2 tsp fennel seed
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 1 can (4 ounces) sliced mushrooms, drained
  
• 1 lb. mild Italian sausage
  
• 10 ounces mozzarella cheese, thinly sliced
  
• 1/3 cup grated Parmesan cheese
  






Instructions



1. To prepare dough: Heat 1 cup water, shortening and salt until shortening melts; cool to lukewarm. Soften yeast in remaining 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal. Add 2 cups flour; beat well. Stir in enough additional flour to make a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, working in more flour as needed.
   
   
2. Brush a round, 12-inch pizza pan (at least 2 inches deep) or a 9x13-inch pan with oil. Press dough evenly over bottom and up sides of pan. Bake in a preheated 425-degree oven for 5 minutes.
   
   
3. To prepare filling: Drain tomatoes in colander; chop tomatoes and return to colander; set aside to drain. In 2 tablespoons of oil, saute onion, green pepper, garlic, oregano, fennel seed, salt and pepper until onion and green pepper are tender. Stir in well-drained tomatoes and mushrooms; cook lightly. Remove from heat.
   
   
4. Remove sausage from casing; crumble onto pizza crust (sausage is not pre-cooked). Arrange mozzarella slices over sausage and top with tomato mixture; sprinkle with Parmesan cheese.
   
   
5. Bake in a preheated 425-degree oven 45 minutes. (Check to make sure sausage is cooked through.) If pizza browns too quickly, shield with foil. Let stand 5 minutes before serving.
   
   Makes one 12-inch pizza (12 slices).