Chicago Deep-Dish Pizza
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Chicago Deep-Dish Pizza
  Pizza    Italian  
Last updated 6/12/2012 12:48:20 AM. Recipe ID 9369. Report a problem with this recipe.
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      Title: Chicago deep-dish pizza
 Categories: Main dish, Italian
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
  1 1/2 pk Active dry yeast
    1/2 c  Warm water (105-115 deg)
      1 tb Sugar
  3 1/2 c  Unbleached flour
      1 ts Salt
    1/2 c  Yellow cornmeal
    1/4 c  Vegetable oil
    1/2 c  Warm water

MMMMM--------------------------TOPPING-------------------------------
      1 cn Tomatoes; 6-1 brand or plum
           -tomatoes
      1 ts Basil
      1 ts Oregano
           Salt
     10 oz Mozzarella cheese; sliced
    1/4 c  Parmesan cheese; grated
    1/2 lb Italian sausage; casing rem
           Olive oil
           Garlic
 
  DOUGH: Dissolve yeast in the 1/2 c. warm water. Add the sugar and stir
  well.  Set aside.  In a large mixing bowl, combine 3 1/2 c. of flour,
  salt and cornmeal. Make a well in the center of the flour. Add the
  yeast mixture, the vegetable oil, and the 1/2 c. of water. Stir and
  mix thoroughly until the dough cleans the sides of the bowl and a
  rough mass is formed. Turn the dough out of the bowl onto a
  well-floured work surface. Knead and pound the dough (dust with flour
  if dough sticks to hands) for 5-6 minutes, until it is smooth and
  soft. Dust the dough and a large mixing bowl lightly with flour.
  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 hrs. After the dough has doubled, turn it out of the bowl
  and knead for about 2 minutes. Oil the bottom and sides of the pizza
  pan. Spread the dough in the pan with your fingers and palm. (It will
  spread more easily if you let it sit in the pan for about 10 min.)
  Work the dough until it covers the bottom of the pan. Pull the edges
  of the dough up to form a lip or a pronounced border around the pan.
  Preheat the oven to 475 deg.  Prick the dough bottom with a fork at
  1/2-inch intervals. Let rise for 30 min. Parbake for exactly 4 min.
  Brush the crust with olive oil or butter. TOPPING:  In a bowl,
  combine the tomatoes, basil, oregano and salt. ASSEMBLY: Lay the
  slices of mozzarella cheese evenly over the crust. Spoon the tomatoes
  over the cheese. Sprinkly the grated Parmesan cheese over the
  tomatoes. Add Italian sausage. Drizzle about 1 T. olive oil on top.
  Bake the pizza in a preheated 500 deg. oven on the bottom oven rack
  for 5 minutes;  move the pizza to an oven rack 2 levels above the
  lower rack and bake an additional 15 minutes, until crust is lightly
  browned and sausage is cooked through.  Caroline McCall
 




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Recipe ID 9369 (Apr 03, 2005)

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