Deep Dish Chicago Style Pizza
This old Chicago style pizza is very tasty and the base is homemade. The dough for the base must be refrigerated overnight so allow plenty of time for making it. Mozzarella is used directly on top of the base but you can use half mozzarella and half provolone cheese if you prefer.
Next, you can add your choice of toppings. Sweet Italian sausage is very popular in a traditional Chicago style pizza recipe. The pizza is topped with crushed tomatoes and Parmesan and baked. This is a tasty, filling deep-dish pizza and you can be as creative as you want with the toppings.
Chicago Style Pizza
3 ½ cups all-purpose flour
1 ½ cups yellow cornmeal
1 ½ cups water
½ cup canola oil
1 teaspoon salt
1 teaspoon sugar
2 ¼ teaspoons active dry yeast
2 tablespoons Parmesan cheese
3 ½ cups canned crushed tomatoes
1 tablespoon Italian seasoning
Olive oil (not extra virgin) for coating dish
½ lb sliced mozzarella
Toppings (your choice – sweet Italian sausage, pepperoni, bell pepper and onion are all good)
Combine the water, yeast, sugar, salt, cornmeal, and flour in a bowl and mix on a low speed until the dough comes together. Add the oil gradually. Mix for seven minutes more. Shape the dough into a ball and refrigerate in a bowl covered with loose plastic wrap and a dishtowel over the top. Leave it to rise overnight.
Take the dough out of the refrigerator an hour before making the pizza.
Set the bottom oven rack as low as it will go and preheat the oven to 450 degrees F.
Coat the bottom of a well seasoned 15 by 2 inch pan with olive oil and place the dough ball in the middle of the pan. Press it out until the whole pan base is covered. Pull it up the sides with your fingers, pinching the edge against the sides. If the dough will not hold the shape, cover it with a towel and rest for 15 minutes first.
Cover the bottom of the dough with mozzarella and add your toppings. Spoon the tomatoes on top and sprinkle the Italian herbs over, then the Parmesan.
Bake the pizza for 20 to 25 minutes, turning it halfway through, until the crust is golden.
Remove from the oven and cool 3 minutes. Remove the pizza from the pan, slice, and serve hot.
(Makes a 15 inch pizza)