*  Exported from  MasterCook  *
 
                          Chicago Deep-Dish Pizza
 
 Recipe By     : Pasquale Bruno, Jr.
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           warm water -- 105-115 degrees
    1      envelope      active dry yeast -- 2 1/5 teaspoons
    2      teaspoons     sugar
    3      cups          flour, all-purpose (unbleached)
    2      teaspoons     salt
      1/4  cup           corn oil
    2      teaspoons     olive oil
    1      pound         Italian sausage -- casing removed
    2      cans          plum tomatoes -- drained
    2      cloves        garlic -- peeled and pressed
    1      teaspoon      dried oregano -- crumbled
    1      teaspoon      dried basil -- crumbled
      3/4  pound         mozzarella cheese -- cut in 1/8 slices
    3      tablespoons   grated Parmesan cheese -- fresh
                         Salt and pepper -- to taste
 
 1.  To make the dough:  Pour water into a large mixing bowl.  Sprinkle yeast
 over water.  Add sugar and stir to dissolve.  Let stand for 10 minutes.
 
 2.  Add flour and salt; stir to combine.  Add corn oil and mix until a dough
 is formed.  Knead by hand or in a heavy-duty mixer with a dough hook at least
 6 to 7 minues, until completely smooth and satiny.  (The dough can also be
 made in the food processor, but use cool water.)
 
 3.  Lightly dust a large bowl with flour.  Place dough in the bowl, dust the
 top with a little flour, and cover with plastic wrap and then aluminum foil.
  Let stand on the kitchen counter for 20 minutes.  Refrigerate overnight.
 
 4.  The next day, lightly oil a 14-inch pizza pan that is 2 inches deep with
 the 2 teaspoons of olive oil.  Place the dough in the center of the pan.
  Using your palms, stretch and push the dough toward the edge of the pan (as
 the dough warms up, it will be easier to stretch).  Pull the dough up the
 side of the pan, pressing it against the side with your fingers (only about
 1/4-inch of the pan sides should be showing) until it is quite thin.  Cover
 and set aside.  (The dough can be made to this point and held, covered, about
 1 hour until the topping is ready.)
 
 5.  To make the topping:  Cook sausage in a saute pan over medium heat,
 breaking it up and pressing it with the back of a wooden spoon to from large,
 thick chunks, until just cooked through, about 4 minutes.  Drain excess
 grease from pan.  Set sausage aside.
 
 6.  Place tomatoes in a mixing bowl.  Crush completely with your hands and
 drain.  Crush again, then drain again.  (You should have about 2 cups.)  Add
 garlic, oregano, basil, salt and pepper; stir.  Set aside.
 
 7.  Arrange mozzarella slices, overlapping them slightly, over the crust.
  Spread tomato mixture evenly over cheese.  Sprinkle with Parmesan cheese and
 arrange sausage evenly over tomatoes.
 
 8.  Bake on the bottom rack of a preheated 450-degree oven until the crust is
 golden and pulls away from the sides of the pan, about 18 to 20 minutes.  Let
 stand for 10 minutes before serving.
 
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 NOTES : In the topping, try pepperoni slices, bell pepper, onion or
 mushrooms, alone or in combination, at your discretion.