Free Recipe Chicago Deep-Dish Pizza 2

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Chicago Deep-Dish Pizza 2 Recipe

1 c Warm water; 105-115 degrees
1 Envelope (2.5-tsp) active
-dry yeast
2 ts Sugar
3 c Flour; all-purpose
2 ts Salt
1/4 c Corn oil
2 ts Olive oil
1 lb Italian sausage; casing
2 cn Plum tomatoes; drained
2 Cloves garlic; peeled and
1 ts Dried oregano; crumbled
1 ts Dried basil; crumbled
3/4 lb Mozzarella cheese; cut in
-1/8 slices
3 tb Grated Parmesan cheese;
Salt and pepper; to taste

Chicago Deep-Dish Pizza 2 Preparation

From: Date: Thu, 14 Mar 1996 09:40:50 -0500 Recipe By: Pasquale Bruno, Jr. This recipe was in the Chicago Tribune”s Food section about a month or so ago. My wife, kids, and I have enjoyed it several times since running across it. I think you will too. By the way, Mr. Bruno has a cookbook dedicated to nothing but pizza. The name? Beats me, I threw out the paper before I wrote it down. Oops!! -Jeff 1. To make the dough: Pour water into a large mixing bowl. Sprinkle yeast over water. Add sugar and stir to dissolve. Let stand for 10 minutes. 2. Add flour and salt; stir to combine. Add corn oil and mix until a dough is formed. Knead by hand or in a heavy-duty mixer with a dough hook at least 6 to 7 minues, until completely smooth and satiny. (The dough can also be made in the food processor, but use cool water.) 3. Lightly dust a large bowl with flour. Place dough in the bowl, dust the top with a little flour, and cover with plastic wrap and then aluminum foil. Let stand on the kitchen counter for 20 minutes. Refrigerate overnight. 4. The next day, lightly oil a 14-inch pizza pan that is 2 inches deep with the 2 teaspoons of olive oil. Place the dough in the center of the pan. Using your palms, stretch and push the dough toward the edge of the pan (as the dough warms up, it will be easier to stretch). Pull the dough up the side of the pan, pressing it against the side with your fingers (only about 1/4-inch of the pan sides should be showing) until it is quite thin. Cover and set aside. (The dough can be made to this point and held, covered, about 1 hour until the topping is ready.) 5. To make the topping: Cook sausage in a saute pan over medium heat, breaking it up and pressing it with the back of a wooden spoon to from large, thick chunks, until just cooked through, about 4 minutes. Drain excess grease from pan. Set sausage aside. 6. Place tomatoes in a mixing bowl. Crush completely with your hands and drain. Crush again, then drain again. (You should have about 2 cups.) Add garlic, oregano, basil, salt and pepper; stir. Set aside. 7. Arrange mozzarella slices, overlapping them slightly, over the crust. Spread tomato mixture evenly over cheese. Sprinkle with Parmesan cheese and arrange sausage evenly over tomatoes. 8. Bake on the bottom rack of a preheated 450-degree oven until the crust is golden and pulls away from the sides of the pan, about 18 to 20 minutes. Let stand for 10 minutes before serving. NOTES : In the topping, try pepperoni slices, bell pepper, onion or mushrooms, alone or in combination, at your discretion. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER REFRIGERATE DOUGH OVERNIGHT From the MasterCook recipe list.

Cooking Temperature:

Recipe Serves: 6

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