1 each crust
1 cup warm water (110-115 deg)
1 package active dry yeast
3 1/2 cup flour
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
1 each filling
1 lb mozzarella, sliced
1 lb sausage
28 oz can whole tomatoes
2 each garlic cloves, minced
3 tsp dried oregano, -or-
5 each basil leaves, shredded
4 tbsp grated parmesan cheese
Directions
Drain and coarsely crush the tomatoes. Remove sausage from casing and
crumble. 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, 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 15-20 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, and drain it of it's
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.
Servings: 6 servings
Chicago Style Deep Dish Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Food historians have proved the existence of recipes far back into antiquity, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early records were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius tells us how the ancient Romans made use of many different spices, including a few that will be familiar to modern cooks like thyme, rue and dill. Continuing our culinary historical journey, we find two interesting books which were published in the 1300s ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as parsley and basil. These new foods and spices caused an eruption in manuscripts on food, most of which still exist in private libraries. Over the succeeding few hundred years, the powerful and wealthy competed with each other to serve the most extravagent meals, and as a consequence, chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, cook books were in high demand, mostly as a result of more people being able to read, leisure time and having more money. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Chicago Style Deep Dish Pizza recipe.
