* Exported from MasterCook *

Chicago Deep Dish Pizza

Recipe By : Pasquale Bruno, Jr.
Serving Size : 6 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water -- warm (105 to 115?F)
2 1/4 ts Env active dry yeast
2 ts Sugar
3 c All-purpose flour
2 ts Salt
1/4 c Corn oil
2 ts Olive oil
1 lb Italian sausage --
- casing removed
2 Cans plum tomatoes -- drained
2 cl Garlic -- peeled & pressed
1 ts Dried oregano -- crumbled
1 ts Dried basil -- crumbled
3/4 lb Mozzarella cheese --
- cut in 1/8" slices
3 tb Parmesan cheese -- fresh grated
Salt & pepper -- to taste

Dough:

Pour water into a large mixing bowl. Sprinkle yeast over water. Add
sugar and stir to dissolve. Let stand for 10 minutes.

Add flour and salt; stir to combine. Add corn oil and mix until a
dough is formed. Knead by hand or in a heavy-duty mixer with a dough
hook at least 6 to 7 minutes, until completely smooth and satiny.
The dough can also be made in the food processor, but use cool
water.

Lightly dust a large bowl with flour. Place dough in the bowl, dust
the top with a little flour, and cover with plastic wrap and then
aluminum foil. Let stand on the kitchen counter for 20 minutes.
Refrigerate overnight.

The next day, lightly oil a 14" pizza pan that is 2" deep with 2 ts
olive oil. Place the dough in the center of the pan. Using your
palms, stretch and push the dough toward the edge of the pan. As the
dough warms up, it will be easier to stretch. Pull the dough up the
side of the pan, pressing it against the side with your fingers until
it is quite thin. Only about 1/4" of the pan sides should be showing.
Cover and set aside. The dough can be made to this point and held,
covered, about 1 hour until the topping is ready.

Topping:

Cook sausage in a saute pan over medium heat, breaking it up and
pressing it with the back of a wooden spoon to from large, thick
chunks, until just cooked through, about 4 minutes. Drain excess
grease from pan. Set sausage aside.

Place tomatoes in a mixing bowl. Crush completely with your hands and
drain. Crush again, then drain again. You should have about 2 cups.
Add garlic, oregano, basil, salt, and pepper; stir. Set aside.

Arrange mozzarella slices, overlapping them slightly, over the crust.
Spread tomato mixture evenly over cheese. Sprinkle with Parmesan
cheese and arrange sausage evenly over tomatoes.

Bake on the bottom rack of a preheated 450?F oven until the crust is
golden and pulls away from the sides of the pan, about 18 to
20 minutes. Let stand for 10 minutes before serving.

Notes:

In the topping, try pepperoni slices, bell pepper, onion, or
mushrooms, alone or in combination, at your discretion.


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