Chicago Style Deep Dish Pizza
- 4 tsp. powdered yeast
- 7 oz. warm water
- 3 C. flour
- 8 Tbs. olive oil
- 1 tsp. salt
- 2 28-oz. cans canned whole tomatoes (preferrably Italian plum tomatoes, but others are OK)
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. basil
- 4 tsp. sugar
- 1 sm. can pizza sauce
- 1 tsp. oregano
- 12-16 oz. part skimmed mozzarella cheese
- Toppings of your choice (sausage, pepperoni, mushrooms, onions, etc)
- Parmesan and Romano cheeses (optional)
Dissolve yeast in warm water. Mix all ingredients together in large bowl. Knead for 5 minutes on floured board. Put dough in lightly oiled bowl; cover with damp cloth and put in a warm place. Allow dough to rise 1 hour, or until doubled in size
Squeeze tomatoes over strainer until mushy; drain and discard juice. Add salt, pepper, basil, sugar and canned pizza sauce. Stir well and set aside for later use.
Preheat oven to 500 degrees with oven rack in bottom position. Grease pan with olive oil, making sure inside edge of pan is covered. Pat dough down for a few minutes, sprinkle with lots of flour, place in pan. Press dough out until it covers the pan edge to edge.
Put cheese over surface of dough. If sausage, mushrooms, etc. are to be used, place these on top of cheese. Spoon the tomato topping mixture on top of cheese (and other toppings if used). Press tomato mixture into the cheese with a spatula being sure to cover the entire surface of the pizza. Sprinkle with oregano (you may also add grated Parmesan and/or Romano cheese to taste). Cook in preheated oven for 20 minutes.