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Pizza Uno's Deep Pan Chicago Style Pizza
Serving Size: 6


Cooking Directions:
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=== CRUST ===
1 cup warm tap water -- (110 to 115 degrees)
1 package active dry yeast
3 1/2 cups flour
1/2 cup coarse-ground cornmeal
1 teaspoon salt
1/4 cup oil
=== FILLING ===
1 pound mozzarella -- sliced
1 pound sausage -- removed from the
casing and crumbled
1 can whole tomatoes - (28 oz) -- drained, and
coarsely crushed
2 garlic cloves -- minced
3 teaspoons dried oregano
= (or 5 fresh basil leaves, shredded)
4 tablespoons freshly-grated Parmesan cheese

Crust: Pour the warm water into a large mixing bowl and dissolve the
yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest of
the flour 1/2 cup at a time, until the dough comes away from the sides of
the bowl. Flour your hands and the work surface and kneed the ball of
dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to
60 minutes in a warm place, until it is doubled in bulk. Punch it down
and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan,
until it comes 2 inches up the sides and is even on the bottom of the pan.
Let the dough rise 15 to 20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausage
until it is no longer pink, drain it of its excess fat. Drain and chop
the tomatoes.

When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese. Top
with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The crust
will be golden brown when done.

Serve immediately.

This recipe yields 6 servings.

© 2008
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