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PIZZA UNO’S DEEP PAN CHICAGO STYLE PIZZA




Source of Recipe


Unknown


List of Ingredients




Crust:
1 cup warm tap water
3 ½ cups flour
1 tsp. salt
1 pkg. active dry yeast
½ cup coarse ground cornmeal
¼ cup oil


Filling:
1 lb. Mozzarella, sliced
28 oz. can whole tomatoes, drained and coarsely crushed
3 tsps. dried oregano -or- 5 fresh basil leaves, shredded
1 lb. sausage, removed from the casing, crumbled
2 garlic cloves, minced
4 tbsps. freshly grated
Parmesan cheese


Recipe



Crust: 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. 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. Knead 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 knead it briefly. Press into an oiled 15" deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom. Let the dough rise 15-20.

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 its 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 in a 500 degree oven. 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.