Chicago Deep Dish Pizza
- 2 packages quick-rise dry yeast
- 2 cups tepid water (90 degrees F)
- 1/2 cup vegetable oil
- 4 tablespoons olive oil
- 1/2 cup cornmeal
- 5 1/2 cups flour, divided
- 1/3 pound sliced Mozzarella cheese
- 2 cups canned plum tomatoes, drained and squished
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 cloves garlic, peeled and crushed
- Salt, to taste
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- Crust: Dissolve yeast in water.
- Add oils, cornmeal, and 3 cups of the flour. Beat for 10 minutes with a mixer.
- Mix in the additional 2 1/2 cups flour.
- Knead for several minutes.
- Pour the dough onto a plastic countertop and cover with a very
large metal bowl. Allow to rise until double in bulk.
- Punch down and allow to rise again.
- Punch down a second time and you are ready to make pizza.
- Oil round cake pans
with olive oil. Put a bit of dough in each and push it out to the edges, using your
fingers. Put in enough dough so that you can run the crust right up the side of
the pan. Make it about 1/8 inch thick throughout the pan.
- Filling: Place the cheese in tile-like layers on the bottom of the pie.
- Put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan
cheese for the top.
- Sprinkle Parmesan cheese over the top.
- Drizzle the olive oil
over the top of the pie and you are ready to bake at 475 degrees F until the top
is golden and gooey and the crust a light golden brown. This should take about 35
or 40 minutes.
Before you put on the Parmesan cheese and olive oil
drizzle you might like to add Italian sausage, yellow onions, peeled and diced,
pepperoni, sliced thin, mushrooms, sliced, green sweet bell peppers, cored and sliced