1 each crust
1 cup warm water (110-115 deg)
1 package active dry yeast
3 1/2 cup flour
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
1 each filling
1 lb mozzarella, sliced
1 lb sausage
28 oz can whole tomatoes
2 each garlic cloves, minced
3 tsp dried oregano, -or-
5 each basil leaves, shredded
4 tbsp grated parmesan cheese
A Recipe for
Chicago Style Deep Dish Pizza
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Chicago Style Deep Dish Pizza is one of thousands in the Recipes-to-go Ethnic Cookbook.
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
If you enjoy this Chicago Style Deep Dish Pizza Recipe - you should enjoy the recipe collections you can find on the websites below:
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This is a recipe for Chicago Style Deep Dish Pizza from the recipe cookbook of Recipes-to-go (Ethnic)
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Never eat more than you can lift. |
| Miss Piggy |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Drain and coarsely crush the tomatoes. Remove sausage from casing and
crumble. 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, and 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.
Serves: 6
Chicago Style Deep Dish Pizza Recipe brought to you by Recipes To-Go