Recipe: Original Chicago Deep Dish Pizza

ORIGINAL CHICAGO DEEP DISH PIZZA

"True Chicago pizza is a gustable Mount St. Helens bubbling with cheese, tomatoes and whatever else you've ordered. To make it right you need a deep dish pizza pan or a large cake pan, 12 to 15 inches in diameter, about 2 inches deep."

FOR THE CRUST:
1 package dry yeast
1 teaspoon sugar
1 cup tepid water (110 degrees F)
2 3/4 to 3 cups flour, divided use
1/2 cup yellow cornmeal
1 teaspoon salt
1/4 cup light salad oil
FOR THE TOPPING:
3/4 pound mozzarella cheese, sliced
1 pound Italian sausage
1 (28 ounce) can whole tomatoes, very well drained and crushed
2 teaspoons oregano
4 tablespoons grated Parmesan cheese

TO MAKE THE PIZZA DOUGH:
Dissolve yeast and sugar in 1/4 cup of the water.

Combine 2 3/4 cups of the flour, cornmeal, salt, oil and remaining 3/4 cup of water in a bowl. When the yeast is foamy, add it and stir vigorously.

Turn out onto a floured board and let rest while you clean and oil the bowl.

Knead dough 6 to 8 minutes, adding flour if necessary to create a springy dough. Return to bowl, roll around to cover with oil, cover with a double layer of plastic wrap, and let rise until double in bulk, 1 to 2 hours.

WHEN READY TO MAKE PIZZA:
Preheat oven to 500 degrees F.

Punch down dough. Oil pizza pan generously and push dough into it with oiled fingers, creating a 1 1/2-inch-high circumference of dough. Let rise in pan while you assemble topping.

Layer mozzarella across surface of dough. Top with sausage, then tomatoes, oregano, and finally Parmesan.

Bake at 500 degrees F for 15 minutes. Lower oven heat to 375 degrees F and bake 20-25 minutes more, checking bottom crust for doneness. You want it light tan, not dark brown.

Serve hot from pan or serving platter.

Serves 4
Source: Real American Food by Jane and Michael Stern