Saturday, August 27, 2016

Homemade Chicago Deep Dish Pizza

2 to 2-1/2 cups all purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil

1/2 pound sliced fresh mushrooms
4 teaspoons olive oil, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 to 3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1 pound bulk Italian sausage, cooked and crumbled
24 slices pepperoni, optional
1/2 cup grated Parmesan cheese
Thinly sliced fresh basil leaves, optional

  1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients, beat just until moistened. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.
  3. In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.
  4. Generously grease a 13-in x 9-in baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15-in x 11-in rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.
  5. Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and if desired, pepperoni, top with the remaining mozzarella cheese and Parmesan cheese.
  6. Cover and bake at 450° for 35 minutes. Uncover, bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.

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