Chicago Deep Dish Pizza
|Water||1 Cup (16 tbs)|
|Solid shortening||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 1⁄2 Tablespoon|
|Active dry yeast||1 1⁄2 Tablespoon (1 1/2 Packages)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Italian style tomatoes||1 Can (10 oz)|
|Onion||1 Small, chopped|
|Green pepper||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano||3⁄4 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Sliced mushrooms||1 Can (10 oz), drained|
|Mild italian sausage||1 Pound|
|Mozzarella cheese||8 Ounce, thinly sliced (1 Package)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
For crust: Heat 1 cup water, shortening, sugar and salt until shortening melts; cool to lukewarm.
Soften yeast in 1/2 cup lukewarm water.
Combine yeast and shortening mixtures in a large bowl.
Add 2 cups of the flour; beat well.
Stir in enough additional flour to make a soft dough.
Turn onto a lightly floured board; knead until smooth and elastic, working in more flour as needed.
Brush a round, 12 inch pizza pan (at least 2 inches deep) with oil.
Press dough evenly over bottom and up sides of pan.
Bake in a preheated 425°F oven 5 minutes.
For filling: Drain tomatoes in colander; chop tomatoes and return to colander; set aside to drain.
Saute onion, green pepper, garlic, oregano, fennel seeds, salt and pepper in oil until onion and green pepper are tender.
Stir in well drained tomatoes and mushrooms; cook lightly, then remove from heat.
Remove sausage from casing; crumble into pizza crust (sausage need not be cooked beforehand).
Arrange mozzarella slices over sausage.
Top with tomato mixture; sprinkle with Parmesan cheese.
Bake in a 425°F oven 45 minutes, or until crust is golden brown.
Let stand 5 minutes before serving.