Chicago Style Pizza
Recipe By: Cindi Brandal
Servings size: 12 or more
Preparation Time: 0:45 min + dough rising & bake time
Ingredients
Dough
- 2 cups warm water
- 1 tablespoon sugar
- 1/3 cup olive oil
- 2 1/2 teaspoons salt
- 3 tablespoons semolina flour -- (corn meal)
- 5 cups flour -- (more if needed)
- 5 teaspoons yeast -- dry
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic -- minced
- 28 ounces diced tomatoes -- Italian style
- 8 oz tomato sauce
- 1 small onion -- diced
- 2 teaspoons oregano
- 1 teaspoon basil
- 1/2 teaspoon fennel -- crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 2 tablespoons red wine
- 2 teaspoons sugar
Filling
- 8 ounces olives -- sliced
- 3 cups mozzarella cheese -- shredded
- 1/2 cup parmesan cheese -- shredded
- 1 teaspoon basil -- ground or minced
- 1/2 teaspoon oregano -- ground or minced
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 oz canned sliced olives
- 4-6 fresh mushrooms -- sliced thin
- 1/2 pound pepperoni slices
- 1/2 pound Italian sausage -- cooked and crumbled
- 1/2 pound Canadian bacon -- sliced thin
- 1/2 red pepper -- diced
- 1/2 green pepper -- diced
- 3 Tablespoons onion -- diced
- 8 ounces tomato sauce -- canned
Directions
Prepare dough in bread machine in order given OR mix all dough ingredients in a large non-metal bowl and let rise until done in the bread machine or doubled.
While dough is rising, mix all sauce ingredients in a large pan and simmer approximately 20 minutes. Let cool a bit.
Grate cheeses and set aside in a bowl.
Prepare the filling by mixing all ingredients together in a large bowl and set aside.
When dough is done, divide in half. Roll out half on a floured surface until it will fit inside and up the sides (have it hang over just a bit) of a 12 x 14 deep-dish pan. Spoon in 1/2 of the sauce, then add all the filling mixture. Sprinkle half of each of the cheeses over the top. Roll out the other half of the dough large enough to cover the top of the filling and then seal in the top to the bottom by folding over the overhanging bottom dough with the top. Spoon the rest of the sauce and cheeses over the top. Cover edges of pizza with foil to prevent burning. Bake on top rack of oven at 375 degrees for 40 minutes ( always put the deep-dish pan on an air-bake cookie sheet to keep the bottom crust from burning. Cool 10-15 minutes and cut. YUMMY!
