Deep pan Chicago Style Pizza

Deep Pan Chicago Style Pizza


Just try this at home and enjoy with your family You can invite Your guest for dinner. Just using this simple recipe you can learn the art of making pizza.
this could be the great chicago style pizza

Need for this:
1 c Warm tap water
3 1/2 c Flour
1 pk Active dry yeast
1 ts Salt
1/2 c Coarse ground cornmeal
1/4 c Olive oil
1 lb Mozzarella, sliced
28 oz Can whole tomatoes
2 Garlic cloves, minced
4 tb Freshly grated Parmesan cheese
5 fresh basil leaves, shredded
1 lb Sausage, removed from the casing and crumbled

Preparation of Crust:

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 c of flour, all of the cornmeal, salt, and Olive oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 c 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 55 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 15-20 minutes before filling.

Preheat the oven to 475 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. After dough finshed 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.

Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing