Chicago Deep Dish Pizza -with yoyomax12

This recipe was found in a Taste of Home Magazine and the author is Lynn Hamilton of Naperville, IL. If you don't think it is authentic please send your comments to her. We loved it!

Crust:
2 to 2 1/2 cups of flour (DIVIDED) you may not need all this flour.
1/4 cup cornmeal
1 package (1/4 oz) or 2 1/2 tsp instant active dry yeast
1 1/2 tsp sugar
1/2 tsp salt
1 cup hot water (I just used hot tap water)
1/3 cup olive oil (or plain vegetable oil)

Sauce:
1 can (14 oz) diced canned tomatoes, well drained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
2-3 cloves of garlic minced (I was feeling lazy and use 2 tsp garlic powder instead)
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper

Toppings:
1/2 lb sliced mushrooms
3 cups shredded mozzarella cheese (DIVIDED)
1/2 cup grated parmesan cheese
1 lb bulk Italian sausage, cooked and crumbled
Pepperoni slices
Thinly sliced fresh basil as a garnish

In a small bowl combine the hot water and olive oil.
In a large bowl combine 1 1/2 cups of the flour with the cornmeal, yeast, 1/2 tsp salt and sugar.
Add the water/oil mixture to the flour mixture ans stir until combined and you have a sticky dough.
Turn the dough out onto a floured work surface.
I added some flour to the surface of the dough in the bowl and this helped to scrape it out of the bowl onto the counter top.
Knead the dough for 6-7 minutes until smooth and elastic. Add small amounts of flour as you go. I used approximately another 3/4 of a cup of flour during the kneading process.
Knead and add flour until dough ball is not too sticky and it is elastic.
Drizzle a bowl with oil and add the dough ball. Turn the dough ball a couple of times until coated with oil. Cover with plastic wrap and put in a warm place to rise until doubled (about 30 minutes, depending on how warm your kitchen is).
* I turn my oven on warm for about 2 minutes and then shut it off, only leaving the oven light on, then I put my dough in the oven to rise*

Fry sausage until no longer pink and drain off fat, set aside.
Sauteed mushrooms in a little bit of vegetable oil until tender and browned slightly.

To prepare sauce combine the drained diced tomatoes with the tomato sauce, tomato paste, 1/2 tsp salt, oregano, basil and garlic.
Stir well and remove half to be used later (I freeze mine).

Once dough is doubled, turn it out onto a work surface and pat it out into a 15 x 12" rectangle.
Grease a 9x13" pan and then place dough in pan, pressing into the bottom and up the sides.
Sprinkle dough with 2 cups of the mozzarella cheese.
Add the sauce over the cheese and spread out evenly (you are only using HALF of the sauce recipe)
Sprinkle evenly with cooked and crumbled Italian sausage
Sprinkle with sauteed mushrooms.
Top with slices of pepperoni, I used about 25 slices, the number is up to you.
Sprinkle with remaining 1 cup of mozzarella cheese
Sprinkle with parmesan cheese
Cover with aluminum foil and bake at 450F for 35 minutes.
Remove foil and bake an aditional 5 minutes to brown the top.
Allow to rest for 10 minutes before slicing.
Sprinkle with sliced fresh basil before serving if desired.


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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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