Thursday, June 7, 2012

Chicago-Style Deep Dish Pizza

The Crust:
2 T. dry yeast
2 cup tepid water (100 degrees)
1/2 cup vegetable oil
4 T. olive oil
1/2 cup cornmeal
5 1/2 cups flour

In the bowl of electric mixer (like a kitchen aid), dissolve the yeast in the water.  Add the oils, cornmeal, and 3 cups of flour.  Mix for 7-9 minutes.  Put on dough hook and mix in additional flour until it makes a soft, non-sticky dough.  Knead with machine or by hand for several minutes.  Place in large, greased bowl and allow to double in bulk (about 30-40 minutes).  Punch down.  Press into large, deep-sided pizza pan (I actually use a large cast iron skillet) into bottom and up the sides.

The Filling:
1 large block mozzarella cheese
2 cups canned or fresh diced Roma tomatoes
1 tsp. each chopped basil and oregano
2 cloves garlic, crushed
salt and pepper to taste
your favorite toppings (we like ground beef, cooked with onions)
1/4 cup fresh grated Parmesan
3 T. olive oil

Slice the mozzarella and place the cheese in tile-like layers around the bottom of crust.  Next, put in the tomatoes.  Sprinkle with herbs, spread garlic and seasonings evenly over tomatoes.  Then, add your favorite pizza toppings.  Finally, sprinkle top evenly with Parmesan and drizzle the olive oil over everything.  Bake at 475 degrees for about 35 minutes - the top should be golden and gooey and the crust edge should be light brown.  Let sit for 5-10 minutes before cutting.  It is more like a huge slice of casserole than the pizza you are used to.  Serve with fork and lots of napkins!!

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