*  Exported from  MasterCook  *
                          CHICAGO DEEP-DISH PIZZA
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   pk           Active dry yeast
      1/2   c            Warm water (105-115 deg)
    1       T            Sugar
    3 1/2   c            Unbleached flour
    1       t            Salt
      1/2   c            Yellow cornmeal
      1/4   c            Vegetable oil
      1/2   c            Warm water
    1       cn           Tomatoes -- 6-1 brand or plum
    1       t            Basil
    1       t            Oregano
   10       oz           Mozzarella cheese -- sliced
      1/4   c            Parmesan cheese -- grated
      1/2   lb           Italian sausage -- casing rem
                         Olive oil
   DOUGH: Dissolve yeast in the 1/2 c. warm water. Add the sugar and stir
   well.  Set aside.  In a large mixing bowl, combine 3 1/2 c. of flour,
   salt and cornmeal.  Make a well in the center of the flour. Add the
   yeast mixture, the vegetable oil, and the 1/2 c. of water.  Stir and mix
   thoroughly until the dough cleans the sides of the bowl and a rough mass
   is formed.
   Turn the dough out of the bowl onto a well-floured work surface.
   Knead and pound the dough (dust with flour if dough sticks to hands) for
   5-6 minutes, until it is smooth and soft.  Dust the dough and a large
   mixing bowl lightly with flour.  Place the dough in the bowl and cover
   the bowl with plastic wrap and a kitchen towel.  Let rise in a warm
   place until doubled in bulk, about 1 1/2 hrs.
   After the dough has doubled, turn it out of the bowl and knead for
   about 2 minutes.  Oil the bottom and sides of the pizza pan.  Spread the
   dough in the pan with your fingers and palm.  (It will spread more
   easily if you let it sit in the pan for about 10 min.) Work the dough
   until it covers the bottom of the pan.
   Pull the edges of the dough up to form a lip or a pronounced border
   around the pan.  Preheat the oven to 475 deg.  Prick the dough bottom
   with a fork at 1/2-inch intervals. Let rise for 30 min. Parbake for
   exactly 4 min.  Brush the crust with olive oil or butter.
   TOPPING:  In a bowl, combine the tomatoes, basil, oregano and salt.
   ASSEMBLY:  Lay the slices of mozzarella cheese evenly over the crust.
   Spoon the tomatoes over the cheese.  Sprinkly the grated Parmesan cheese
   over the tomatoes.  Add Italian sausage.  Drizzle about 1 T. olive oil
   on top.
   Bake the pizza in a preheated 500 deg. oven on the bottom oven rack
   for 5 minutes;  move the pizza to an oven rack 2 levels above the lower
   rack and bake an additional 15 minutes, until crust is lightly browned
   and sausage is cooked through.  Caroline McCall
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