Pizzeria Uno Chicago Deep Dish Pizza

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup warm tap water (110-115 degrees)
• 1/4 ounce active dry yeast
• 3 1/2 cups flour
• 1/2 cup course ground cornmeal
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 lb mozzarella cheese, sliced thin
• 1 lb italian sausage, removed from the casing and crumbled
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2 garlic cloves, peeled and minced
• 5 fresh basil leaves, chopped fine
• 4 tablespoons grated parmesan cheese

Recipe

• 1 pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
• 2 add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
• 3 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 knead the ball of dough until it is no longer sticky.
• 4 let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
• 5 punch it down and knead it briefly.
• 6 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.
• 7 let the dough rise 15-20 minutes before filling.
• 8 preheat the oven to 500°f.
• 9 while the dough is rising, prepare the filling.
• 10 cook the sausage until it is no longer pink and drain the excess fat.
• 11 when the dough has finished its second rising, lay the cheese over the dough shell.
• 12 distribute the sausage and garlic over the cheese.
• 13 top with the tomatoes.
• 14 sprinkle on the seasonings and parmesan cheese.
• 15 bake for 15 minutes at 500°f, then lower the temperature to 400°f and finish baking for 25-35 minutes longer.
• 16 lift up a section of the crust from time to time with a spatula to check its color. the crust will be golden brown when done.
• 17 serve immediately.