NUMERO UNO PIZZERIA CHICAGO STYLE PIZZA
Adapted from source: Bruce Hill
Makes two 10-inch deep-dish pizzas

The most difficult part of pizza construction is making the dough. Now that we have a bread maker (DAK) I decided to see if the dough could be made in the bread maker. Verdict: It works great!

1 pkg active dry yeast
1 cup warm water
2 3/4 cup flour
1/4 cup cornmeal
1/4 cup oil, peanut or canola
2 tbsp olive oil
TOPPINGS:
2 cans (28 oz. each) of Italian Style whole peeled pear tomatoes (we used Progresso)
slices of mozzarella cheese
salt
chopped garlic
basil
oregano
Optional toppings:
salami, green pepper, onions, sausage, pepperoni, olives, mushrooms, etc....
freshly grated Parmesan or Romano cheese

Combine the yeast and warm water; set aside to proof.

Put the flour, cornmeal, and oils in the breadmaker. Add the water/yeast mixture.

Start the bread maker in Manual/White Bread dough mode. When the bread maker completes the fermentation and turns off, punch down the dough and let it rise in the pan a second time. Total time is approximately 4 hours.

Divide the dough into two equal parts. Spread the dough in two 10-inch cake pans and up the sides.

Cover the dough with slices of mozzarella cheese. DO NOT USE GRATED CHEESE! The cheese slices will melt into the dough when the pizza is baked and will provide a barrier from the toppings so that the crust will not get soggy.

Drain the tomatoes into a strainer or colander. Remove the ends of the tomatoes with a knife. Squish with fingers or chop the tomatoes with a knife into smaller pieces and drain off all of the juices. Be careful - they squirt. Be sure to press out all of the juices or else your pizza will get soggy. Place the tomatoes on top of the mozzarella.

Add salt, chopped garlic, basil and oregano.

Top your pizzas with any of the following:
salami, green pepper, onions, sausage, pepperoni, olives, mushrooms, etc....

Dust the top the pizza with Parmesan or Romano cheese.

Bake for 35-40 minutes at 375 degrees F.