Here's A Great Chicago Style Pizza Recipe

[jane29910]

I made this last night after getting home from work it was fantastic.


Deep-Dish Pizza Dough
- Makes 8 servings.

Ingredients

3-1/2 cups unbleached flour
1 package quick-rise active dry yeast
3/4 teaspoon salt
1-1/4 cups warm water, 115° to 125° F
2 teaspoons honey
1 Tablespoon olive oil

Directions
In large bowl of electric mixer, combine 2 1/2 cups of the flour, yeast, and salt. Stir to blend dry ingredients thoroughly. In a small bowl combine the hot water, honey, and oil. Stir to blend well. Add water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 1/2 cup more flour to make a soft dough. Turn dough out onto a floured surface. Knead until dough is smooth and satiny (8 to 10 minutes), adding just enough flour (up to 1/2 cup) to prevent dough from being sticky. Turn dough into a greased bowl. Cover with plastic wrap and a towel, and let rise in a warm place until doubled in bulk (30 to 40 minutes). Punch dough down, cover with inverted bowl, and let rest 10 minutes; use as directed in recipe.

[dlaboriel]

My recipe is very similar except I use about a 1/2 cup cornmeal.

This is the filling that I use:
Filling for a 9- or 10-inch deep dish pan
• 1/3 pound sliced mozzarella cheese
• 2 cups Italian-style whole peeled tomatoes, drained and squished
• 1 teaspoon basil
• 1 teaspoon oregano
• 2 cloves garlic, minced
• Salt to taste
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle olive oil over the top of the pie and you are ready to bake.
Variations: Before you put on the Parmesan cheese and olive oil drizzle, you might like to add any or all of the following:
• Italian sausage, hot or mild
• Yellow onions, peeled and diced
• Pepperoni, sliced thin
• Mushrooms, sliced
• Green sweet bell peppers, cored and sliced thin
Bake the pie in a 475°F oven until the top is golden and gooey and the crust a light golden brown, about 35 to 40 minutes.

This really taste like Uno's Pizza. I think they started the deep dish pizza here in Chicago many years ago.

P.S. Welcome to the Board.

[scudgal]

Sounds good - do you use pre made crust or dough?

[dlaboriel]

Dough, the one that Jane posted above except I add the corn meal.