*  Exported from  MasterCook  *
 
                  PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pork
                 Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Warm tap water (110-115 deg)
    1       pk           Active dry yeast
    3 1/2   c            Flour
      1/2   c            Coarse ground cornmeal
    1       t            Salt
      1/4   c            Oil
                         Filling:
    1       lb           Mozzarella, sliced
    1       lb           Sausage, removed from the
                         -casing and crumbled
   28       oz           Can whole tomatoes, drained
                         -and coarsely crushed
    2                    Garlic cloves, minced
    3       ts           Dried oregano -or- 5 fresh
                         -basil leaves, shredded
    4       tb           Freshly grated Parmesan
                         -cheese
 
   Crust:
   
   Pour  the warm water into a large mixing bowl and
   dissolve  the yeast with a fork. Add 1 c of flour, all
   of the cornmeal, salt, and, and vegetable oil.  Mix
   well  with  a  spoon.  Continue stirring in the rest
   of the flour 1/2 c at a time,  until  the dough comes
   away from the sides of the bowl. Flour your  hands and
   the work surface and kneed the ball of dough until it
   is no longer sticky.
   
   Let the dough rise in an oiled bowl, sealed with
   plastic  wrap, for 45 to 60 minutes in a warm place,
   until it is  doubled  in bulk. Punch it down and kneed
   it briefly. Press  it  into  an oiled 15-inch deep
   dish pizza pan, until it comes 2 inches  up the sides
   and is even on the bottom of the pan. Let the  dough
   rise 15-20 minutes before filling.
   
   Preheat the oven to 500 degrees.
   
   While  the  dough  is rising, prepare  the  filling.
   Cook  the crumbled sausage until it is no longer pink,
   drain it  of  its excess fat. Drain and chop the
   tomatoes.
   
   When  the dough has finished its second rising, lay
   the  cheese over the dough shell. Then distribute the
   sausage  and  garlic over the cheese. Top with the
   tomatoes.  Sprinkle  on  the seasonings and parmesan
   cheese.
   
   Bake for 15 minutes at 500 degrees. Then lower the
   temperature to 400 degrees and bake for 25 to 35
   minutes longer. Lift up  a section of the crust from
   time to time with a spatula to  check on its color.
   The crust will be golden brown when done.  Serve
   immediately.
   
   (From THE PIZZA BOOK, by Evelyn Sloman)
  
 
 
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