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Deep Pan Chicago Style Pizza

Deep Pan Chicago Style Pizza comes together with Warm Tap Water, Active Dry Yeast, Flour, Oil, and Whole Tomatoes Drained. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1 pkg
• 3 1/2 cup
• 1/4 cup
• 28 oz

Method (preview)

1. 1

   Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.

2. 2

   Add 1 c of flour, all of the cornmeal, salt, and, and vegetable oil.

3. 3

   Mix well with a spoon.

4. 4

   Continue stirring in the rest of the flour 1/2 c at a time, until the dough comes away from the sides of the bowl.

5. 5

   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.

6. 6

   Punch it down and kneed it briefly.

7. 7

   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.

8. 8

   Let the dough rise 15-20 minutes before filling.

9. 9

   While the dough is rising, prepare the filling.

10. 10

    Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatoes.

11. 11

    Bake for 15 minutes at 500 degrees.

12. 12

    Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.

13. 13

    The crust will be golden brown when done. Serve immediately.