Pizza Uno's Deep Pan Chicago Style Pizza
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Pizza Uno's Deep Pan Chicago Style Pizza
  Pizza    Italian    Pork  
Last updated 6/12/2012 1:18:16 AM. Recipe ID 49044. Report a problem with this recipe.
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      Title: Pizza uno's deep pan chicago style pizza
 Categories: Italian, Pork, Pizza
      Yield: 6 Servings
      1 c  Warm tap water (110-115 deg)
      1 pk Active dry yeast
  3 1/2 c  Flour
    1/2 c  Coarse ground cornmeal
      1 ts Salt
    1/4 c  Oil
      1 lb Mozzarella, sliced
      1 lb Sausage, removed from the
           -casing and crumbled
     28 oz Can whole tomatoes, drained
           -and coarsely crushed
      2    Garlic cloves, minced
      3 ts Dried oregano -or- 5 fresh
           -basil leaves, shredded
      4 tb Freshly grated Parmesan
  Pour  the warm water into a large mixing bowl and dissolve the yeast
  with a fork. Add 1 c 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 c 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, 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 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.
  (From THE PIZZA BOOK, by Evelyn Sloman)

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Recipe ID 49044 (Apr 03, 2005)

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