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LOU MALNATI’S CHICAGO DEEP DISH PIZZA




Source of Recipe


Unknown


List of Ingredients




Dough:
1-1/2 pkgs. active dry yeast
1/2 cup warm water
1 tbsp. sugar
3-1/2 cups flour
1 tsp. salt
1/2 cup yellow cornmeal
1/4 cup vegetable oil
1/2 cup warm water

Topping:
1 28-ounce can 6-1 brand tomatoes or 1 (28-oz.) can Italian-style plum tomatoes, drained
1 tsp. dried basil
1 tsp. oregano
salt, to taste
10 oz. mozzarella cheese, sliced thin
1/4 cup Parmesan cheese
1/2 lb. Italian sausage, casing removed olive oil




Recipe



To make the dough dissolve the yeast in the 1/2-cup of warm water. Add the sugar and stir well. In a large mixing bowl, combine flour, salt, and cornmeal. Make a well in the center of the flour. Add the yeast mixture, the vegetable oil, and the water. Stir and mix thoroughly. Turn the dough out of the bowl onto a well-floured work surface. Knead the dough for 5-6 minutes until it is smooth and soft. Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1-1/2 hours.

After the dough has doubled in bulk, turn it out of the bowl and knead it for about 2 minutes. Oil the bottom and sides of the pizza pan. Spread the dough in the pan with your fingers. (It will spread more easily if you let it sit in the pan for about 10 minutes.) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a border all around the pan. Preheat the oven to 475. Prick the dough bottom with a fork at 1/2-inch intervals and prebake the crust for exactly 4 minutes in the preheated oven. Brush the crust lightly with olive oil.

To make the topping in a 2 to 3 quart mixing bowl, combine the tomatoes, basil, oregano, and salt. Set aside. To assemble and bake lay the slices of mozzarella cheese evenly over the crust (not the border). Spoon the tomatoes over the cheese. Sprinkle the grated Parmesan over the tomatoes. Next, add the Italian sausage, flatten the sausage pieces (about the size of a half-dollar) between your thumb and forefinger and distribute evenly over the tomatoes. Drizzle about 1 tbsp. olive oil on top.

Bake the pizza in a preheated 475 degree oven on the bottom oven rack for 5 minutes; move the pizza to an oven rack 2 slots above the lower rack and bake an additional 30 minutes, until crust is lightly browned and sausage is cooked through.