Chicago Deep Dish Pizza
4 SERVINGS
For the Dough:
1 1/2 teaspoons Active dry yeast
6 tablespoons Water, warm (110°F, 42°C)
6 tablespoons Milk
Pinch Granulated sugar
2 tablespoons Olive oil
1 tablespoon Cornmeal, fine-grind
1/2 teaspoon Salt
3 tablespoons Whole-wheat flour
1 3/4 cups All-purpose flour
For the Tomato Sauce:
2 tablespoons Olive oil
1 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
3 cups Tomatoes, peeled, seeded, chopped
1/4 cup Tomato puree
1/8 teaspoon Basil (dried)
1/8 teaspoon Oregano (dried)
To taste Salt and black pepper
1 cup Italian sausage, sliced
3 cups Mozzarella cheese, shredded
1/2 cup Red bell pepper, cored, seeded, thinly sliced
1/3 cup Parmesan cheese, grated
Method:
Dissolve the yeast in the warm water and set aside in a warm place for 3 to 4 minutes.
Combine the milk, olive oil, and cornmeal. Add the yeast mixture. Add the salt and whole-wheat flour; mix well.
Gradually add the white flour and work to a soft, workable dough.
Turn out onto a lightly floured surface and knead for 5 minutes. Put the dough in an oiled bowl and turn to coat the surface with oil. Cover the bowl and let the dough rise in a warm place until doubled in bulk, about 35 to 45 minutes.
Punch down the dough and allow to rise until double again, about 30 minutes.
Heat the oil, add the onion and garlic, and cook 3 minutes.
Stir in the diced tomatoes, puree, basil, oregano, salt, and pepper; simmer for 30 minutes, until thick.
Preheat the oven to 450°F (225°C). Lightly oil a 9-inch (22 cm) round baking pan that is 11/2 inches (3.8 cm) deep.
Roll the dough into a 12-inch (30 cm) circle and fit it into the pan. The dough should just cover the bottom and sides of the pan, with no overhang. Prick dough all over with a fork.
Cook the sausage and cool. Slice into 1/2-inch (1.2 cm)-thick slices.
Spread half the mozzarella over the dough. Spread the tomato sauce over the cheese, covering completely. Spread the sausage and red peppers over the tomato sauce. Top with remaining mozzarella and the Parmesan cheese.
Bake 25 minutes, or until the cheese and crust are golden and the filling is bubbly. Remove from oven and allow to sit for 5 minutes before cutting.
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