Recipe - Pizzeria Uno And Pizzeria Due Chicago-Style Deep-Dish Pizza

Olive oil or cooking spray
1 pack Active dry yeast; (I use
Viva Pizza Yeast from
WilliamsSonoma)
1 cup Warm water;, (110 to 115
degrees)
3 cup All purpose flour; (up to
31/2)
1/3 cup Olive oil or cooking spray;
(I use only Bertolli Extra
Light Olive Oil)
12 ounce Mozzarella cheese; cut or sliced up
One half pound Italian sausage;
mildcooked, drained and
crumbled
1 cn (14 1/2oz) tomatoes whole
pear or plum; drained (I
use 2 cans of tomatoes.)
1 teaspoon Dried oregano; crushed
1 teaspoon Dried basil; crushed
One fourth cup Parmesan cheese; grated
Fresh mushrooms; cut or sliced up or
chopped green pepper,
(optional)

1. Generously brush a heavy 10 x 2inch round cake pan or 10inch
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.)

2. In large mixer bowl, sprinkle yeast into warm water.Stir till dissolved.
Stir in 1 One half cups of the flour; the 1/3 cup oil, and One half 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.

3. Cover, let rise in warm place till double. Punch down. Let rest 5
minutes.

4. 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.

5. Arrange cheese slices in 1/4inch 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).

6. 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
cut or sliced up 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 WilliamsSonoma. It makes a great crust. I
use only Bertolli ExtraLight 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 recipeludigest Volume 01 Number 551 by QueenBerta
QueenBerta@aol.com on Jan 18, 1998