Chicago Deep Dish Pizza
NOTES : When I make pepperoni pizza I only use Hormel's 70% less fat Turkey Pepperoni. It has all the flavor without all the grease. Because it has so little fat in it, it crisps up too much if it's added on top of the pizza. To counter this, I either layer the pepperoni UNDER the cheese or I toss it on the pizza the last 2 minutes of baking time.
When I add sausage to my pizza, I completely cook the sausage in a separate
pan and drain off all the grease. I pat the sausage well with paper towels and
then crumble it for the pizza.
For the dough
1. In a large mixer, add yeast to water. Add oils, basil, first amount of flour and corn meal. Mix on medium-high speed 10 minutes. Add second amount of flour and first amount of Parmesan cheese and knead well (a few minutes in mixer).
2. Place dough in a greased bowl and then in an oven which has been warmed a few minutes and then TURNED OFF! Let it rise about 1/2 hour.
3. Spray a 14" deep dish pizza pan with Pam, and coat it lightly with corn meal. Place dough in center of pan and gently push it down and around until it reaches the edges of the pan evenly. Push edges up the sides a little bit.
Assembling the Pizza
1. Spread mozzarella and second amount of Parmesan cheese over entire bottom crust of pizza.
2. Make sure tomatoes are squished and drained well; distribute over cheese.
3. Sauté onion in a minimum of olive oil until translucent. Add garlic and sauté 30 seconds more. Add spices, sauté another 30 seconds. Distribute this mixture over tomatoes.
4. Now use your imagination and top the pizza with whatever else you like: bell pepper, mushrooms, artichoke hearts, black olives, sausage, pepperoni.
5. Bake in oven which has been preheated to 450 degrees for about 20 minutes. Gently lift up crust with a spatula; it should be browned -- if it's not, bake an additional few minutes and check again.