Deep Dish Pizza Dough

[peggys]

I need a recipe that would make a bready dough for a 10-inch pan. Most recipes are for thin stlye pizzas. Any suggestions?
Thanks.

[Grace]

Here is an old CL recipe that is really, really good. I've made it several times. If you have your own recipe already for the filling, just use the dough part of this recipe. Good luck, and enjoy your pizza!

CookWare(tm) from Cooking Light(r)

Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions

SOURCE: Cooking Light YEAR: Jul/Aug 1995 PAGE: 106

INGREDIENTS FOR 8 SERVINGS:
1 teaspoon sugar
1 package dry yeast
1 cup warm water (105 degrees to 115 degrees)
2-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
Vegetable cooking spray
1 tablespoon olive oil
1-1/2 cups chopped green bell pepper
1-1/2 cups chopped onion
1 garlic clove, crushed
2-1/2 cups sliced mushrooms
2 teaspoons dried oregano
1/4 teaspoon salt
2 tablespoons yellow cornmeal
1-1/2 cups canned crushed tomatoes
1-1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese
3/4 cup (3 ounces) shredded provolone cheese
Oregano sprigs (optional)

INSTRUCTIONS:
Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes.
Place flour, 1/2 cup cornmeal, and 1/4 teaspoon salt in a food processor, and
pulse 2 times or until blended. With processor on, slowly add yeast mixture
and 1 tablespoon of oil through food chute; process until dough forms a ball.
Process for 1 additional minute. Turn dough out onto a lightly floured
surface, and knead lightly 4 to 5 times. Place the dough in a bowl coated with
cooking spray, turning dough to coat top. Cover the dough, and let rise in a
warm place (85 degrees), free from drafts, 45 minutes or until doubled in
bulk.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add bell
pepper, onion, and crushed garlic, and saute for 5 minutes. Add mushrooms,
dried oregano, and 1/4 teaspoon salt; saute 3 minutes or until tender. Remove
from heat; let cool.

Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Roll
each half of dough into an 11-inch circle on a lightly floured surface. Place
the dough into 2 (9-inch) round cake pans coated with cooking spray and each
sprinkled with 1 tablespoon cornmeal; press dough up sides of pan. Cover and
let rise 20 minutes or until puffy.

Spread half of vegetable mixture over each prepared crust, and top each with
half of the crushed tomatoes. Sprinkle cheeses evenly over pizzas.

Bake at 475 degrees for 15 minutes. Reduce oven temperature to 375 degrees,
and bake an additional 15 minutes. Cut each pizza into 8 wedges. Garnish with
oregano sprigs, if desired. Yield: 8 servings (serving size: 2 wedges).

NUTRITIONAL INFORMATION:
CALORIES 342 (28% from fat); PROTEIN 14.8g; FAT 10.6g (sat 4.4g, mono 3.4g,
poly 0.9g); CARB 47.2g; FIBER 3.4g; CHOL 19mg; IRON 3.6mg; SODIUM 417mg; CALC
261mg