Pizzeria Uno And Pizzeria Due Chicago-style Deep-dish Piz
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | 1 | Servings | |
INGREDIENTS
| Olive oil or cooking spray | ||
| 1 | Active dry yeast, I use | |
| Viva Pizza Yeast from | ||
| Williams-Sonoma | ||
| 1 | c | Warm water, 110 to 115 |
| degrees | ||
| 3 | c | All purpose flour, up to |
| 3-1/2 | ||
| 1/3 | c | Olive oil or cooking spray |
| I use only Bertolli | ||
| Extra | ||
| Light Olive Oil | ||
| 12 | oz | Mozzarella cheese, sliced |
| 1/2 | lb | Italian sausage |
| mild-cooked drained and | ||
| crumbled | ||
| 1 | 14 1/2-oz tomatoes – whole | |
| pear or plum drained I | ||
| use 2 cans of tomatoes. | ||
| 1 | t | Dried oregano, crushed |
| 1 | t | Dried basil, crushed |
| 1/4 | c | Parmesan cheese, grated |
| Fresh mushrooms, sliced or | ||
| chopped green pepper | ||
| optional |
INSTRUCTIONS
Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil. (I use the same dark round (almost black) baking pan as they use in the restaurants, it gives a much better crust.) In large mixer bowl, sprinkle yeast into warm water.Stir till dissolved. Stir in 1 1/2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can. Cover, let rise in warm place till double. Punch down. Let rest 5 minutes. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herbs and Parmesan (I use Pecorino Romano). Bake in a 500 degree oven for about 25 to 30 minutes or till edges of the crust are crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting. Makes 4 to 6 servings. The pizza yeast is great from Williams-Sonoma. It makes a great crust. I use only Bertolli Extra-Light Olive oil, because it doesn't have a real heavy olive oil taste. If you can, use a good Italian Parmesan or Pecorino Romano Cheese. I had no trouble finding one in Philadelphia, but here in Texas I can only find it at Whole Foods. It's called Locatelli Romano. It 's the same one I used in Chicago and Philli. Buy it in a wedge, and grate it fresh everytime you use it. Posted to recipelu-digest Volume 01 Number 551 by QueenBerta <QueenBerta@aol.com> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3215
Calories From Fat: 1218
Total Fat: 137g
Cholesterol: 412.1mg
Sodium: 4443.7mg
Potassium: 2315mg
Carbohydrates: 317.8g
Fiber: 16.8g
Sugar: 15.4g
Protein: 169.8g