Recipe - Pizza Unos Deep Pan Chicago Style Pizza

1 cup Warm tap water (110115 deg)
1 pack Active dry yeast
3 One half cup Flour
One half cup Coarse ground cornmeal
1 teaspoon Salt
One fourth cup Oil
Filling:
1 pound Mozzarella, cut or sliced up
1 pound Sausage, removed from the
casing and crumbled
28 ounce Can whole tomatoes, drained
and coarsely crushed
2 Garlic cloves, minced
3 teaspoon Dried oregano or 5 fresh
basil leaves, shredded
4 tablespoon Freshly grated Parmesan
cheese

Crust:

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 One half 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 15inch 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 1520 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini