DOUGH
1 1/2 package active dry yeast
1/2 cup warm water (105-115 deg)
1 tbsp sugar
3 1/2 cup unbleached flour
1 tsp salt
1/2 cup yellow cornmeal
1/4 cup vegetable oil
1/2 cup warm water
TOPPING
1 can tomatoes, 6-1 brand or plum tomatoe
1 tsp basil
1 tsp oregano
1 salt
10 oz mozzarella cheese, sliced
1/4 cup parmesan cheese, grated
1/2 lb italian sausage, casing rem
1 olive oil
1 garlic
Directions
DOUGH: Dissolve yeast in the 1/2 c. warm water. Add the sugar and stir
well. Set aside. In a large mixing bowl, combine 3 1/2 c. of flour,
salt and cornmeal. Make a well in the center of the flour. Add the
yeast mixture, the vegetable oil, and the 1/2 c. of water. Stir and
mix thoroughly until the dough cleans the sides of the bowl and a
rough mass is formed. Turn the dough out of the bowl onto a
well-floured work surface. Knead and pound the dough (dust with flour
if dough sticks to hands) for 5-6 minutes, until it is smooth and
soft. Dust the dough and a large mixing bowl lightly with flour.
Place the dough in the bowl and cover the bowl with plastic wrap and
a kitchen towel. Let rise in a warm place until doubled in bulk,
about 1 1/2 hrs. After the dough has doubled, turn it out of the bowl
and knead for about 2 minutes. Oil the bottom and sides of the pizza
pan. Spread the dough in the pan with your fingers and palm. (It will
spread more easily if you let it sit in the pan for about 10 min.)
Work the dough until it covers the bottom of the pan. Pull the edges
of the dough up to form a lip or a pronounced border around the pan.
Preheat the oven to 475 deg. Prick the dough bottom with a fork at
1/2-inch intervals. Let rise for 30 min. Parbake for exactly 4 min.
Brush the crust with olive oil or butter. TOPPING: In a bowl,
combine the tomatoes, basil, oregano and salt. ASSEMBLY: Lay the
slices of mozzarella cheese evenly over the crust. Spoon the tomatoes
over the cheese. Sprinkly the grated Parmesan cheese over the
tomatoes. Add Italian sausage. Drizzle about 1 T. olive oil on top.
Bake the pizza in a preheated 500 deg. oven on the bottom oven rack
for 5 minutes; move the pizza to an oven rack 2 levels above the
lower rack and bake an additional 15 minutes, until crust is lightly
browned and sausage is cooked through. Caroline McCall
Servings: 4 servings
Chicago Deep-Dish Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
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In fact, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius informs us how the ancient Romans made use of many different aromatic flavors, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in recipe publications, some of which still exist in private collections. By the time we get to the 20th century, recipe publications are highly popular due to more people being able to read, people having increased free time and having more disposable income. The arrival of television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chicago Deep Dish Pizza recipe.
