| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Chicago |
Bread |
4 |
Servings |
INGREDIENTS
| 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 |
ts |
Salt |
| 1/4 |
c |
Vegetable oil |
| 1 |
lb |
Mozzarella; sliced |
| 1 |
lb |
Sausage; removed from the casing and crumbled |
| 1 |
cn |
(28-oz) whole tomatoes; drained and coarsely crushed |
| 2 |
|
Cloves garlic; peeled and minced |
| 3 |
ts |
Dried oregano -or- |
| 5 |
|
Fresh basil leaves; shredded |
| 4 |
tb |
Freshly grated parmesan cheese |
INSTRUCTIONS
CRUST
FILLING
From: shoemakerb@DELPHI.COM (Bill Shoemaker)
Date: 1 May 1994 21:02:01 GMT
Here's a recipe I got on Compuserve. UNO's deep pan pizza, Chicago style:
Dough: Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup 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 cup 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, and drain it of it's 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.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””