Chicago Deep Dish Pizza

INGREDIENTS

INSTRUCTIONS

Chicago has more pizza joints per capita that any other city in the
world. There are two thousand pizza parlors within the city limits of
Chicago alone, and who knows how many lurk in the land beyond O'Hare.
This wonderful craze goes back many years, too.  Following World War II
a local Chicago soldier returned to his city  and to a job in a popular
bar. The owner wanted something new. "We  have to feed these people to
keep them coming in!" The soldier, who  had just returned from time in
Italy, suggested pizza. "It's bread  with tomato on it and they give it
away in Italy." He began to  experiment, and Chicago deep-dish pizza
was born. Don't be confused  by the fact that you can't buy this in
Italy. You never could. This  is a Chicago invention, and the bar where
it was invented is called  Pizzeria Uno.  I have eaten at Pizzeria Uno
many times. Nobody in town can quite  beat that basic recipe, though
many other companies now employ some  brilliant cooks who come up with
wonderful combinations.  Edwardo's serves a "stuffed spinach pizza." I
have tried to figure  out how it is done at Pizzeria Uno and I think I
am very close. I ran  the recipe by Mama, a gorgeous black woman who
has been cooking the  pizza there for thirty years, and she smiled and
nodded. I think it  was a yes. In any case this is great stuff and I
suggest you get  started as soon as possible. If you are in bed and
reading this book  as you sip a glass of dry sherry, I shall let you
wait until morning.  DEEP-DISH-PIZZA CRUST  This is easy, as you do not
have to roll it out. You just push it into  place in the pan. No
kidding! Please note that there is no sugar or  salt in this dough.  In
the bowl of your electric mixer--KitchenAid is perfect for
this--dissolve the yeast in the water. Add the oils, cornmeal, and 3
cups of the flour. Beat for 10 minutes with the mixer. Add the dough
hook and mix in the additional 2-1/2 cups flour. Knead for several
minutes with the machine. It is hard to do this by hand since the
dough is very rich and moist.  Pour out the dough on a plastic
countertop and cover with a very large  metal bowl. Allow to rise until
double in bulk. Punch down and allow  to rise again. Punch down a
second time and you are ready to make  pizza!  Oil round cake pans. Put
a bit of dough in each and push it out to the  edges, using your
fingers. (I oil mine with olive oil.) Put in enough  dough so that you
can run the crust right up the side of the pan.  Make it about 1/8 inch
thick throughout the pan. THE FILLING FOR A 9-  OR 10-INCH PAN  Place
the cheese in tilelike 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 the olive oil over  the top of the
pie and you are ready to bake. ADDITIONAL 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 Put any or all of  these on
your pie and then top with the Parmesan and the olive oil.  BAKING THE
PIE Bake the pie in a 475ø oven until the top is golden  and gooey and
the crust a light golden brown. This should take about  35 or 40
minutes.  From <The Frugal Gourmet Cooks American>.  Downloaded from
Glen's MM  Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 624
Calories From Fat: 266
Total Fat: 30.2g
Cholesterol: 14mg
Sodium: 187mg
Potassium: 142.7mg
Carbohydrates: 72.5g
Fiber: 3g
Sugar: <1g
Protein: 14.9g