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
Transcribed cooking instructions as an idea can be tracked way back into antiquity, in fact as far back into history as the Egyptians, and possibly even further. Interesting though that is, these, old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of clay tablets in Sumerian which recount the baking 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 `wonderful`. Moving our culinary historical trip onwards, there were some books from the 1300s : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that we all know today, but rather accounts of the types of food eaten by the rich. Over the following few centuries, the rich and powerful families of Europe strove to serve up the best banquets, and consequentially chefs and their collection of recipes were much in demand. However, it wasn`t until the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing popular recipes of the day. When we get to the 1900s, cookery publications are greatly in demand due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Chicago Style Deep Dish Pizza recipe.
