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
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This Recipe for Chicago Style Deep Dish Pizza is one of thousands in the Recipes-to-go Ethnic Cookbook.
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
If you enjoy this Chicago Style Deep Dish Pizza Recipe - you should enjoy the recipe collections you can find on the websites below:
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Vanity is the food of fools. |
| Anonymous |
This is a recipe for Chicago Style Deep Dish Pizza from the recipe cookbook of Recipes-to-go (Ethnic)
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Worries go down better with soup. |
| Jewish Proverb |
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