CHICAGO-STYLE DEEP-DISH PIZZA

"Think Chicago food, and deep-dish pizza tops the list. This method was developed by Uno's Pizzeria in the 1950s, and the restaurant is credited with starting the unique Chicago method of pizza-making."

FOR THE CRUST:
1 package dry yeast
1 1/4 cups warm water
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 cup oil, divided use
3 cups flour
2 tablespoons cornmeal
FOR THE SAUCE AND TOPPING:
1 (28-ounce) can Italian plum tomatoes, well-drained and chopped
1 tablespoon oregano
1 teaspoon sugar
1 pound mozzarella or Scamorza cheese, thinly sliced
1 pound mild Italian sausage, broken up, cooked and drained
1/2 cup grated Parmesan cheese

Preheat over to 500 degrees F.

Dissolve yeast in water. Add sugar, salt and 2 tablespoons oil. Stir in flour, a little at a time, to make a soft dough. Turn out onto well-floured board. Knead about 3 minutes. Put in greased bowl; cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.

Combine tomatoes, oregano and sugar. Set aside.

Brush a 14-inch, deep-dish pizza pan with 2 tablespoons oil; sprinkle pan with cornmeal.

Punch down dough, then press it into the bottom of pan. Let rise about 30 minutes.

Cover dough with cheese, then place sausage on top of cheese. Spread tomato sauce on top, then sprinkle with Parmesan.

Place pizza in 500 degree F oven, then immediately reduce heat to 450 degrees F.

Bake 20-25 minutes or until cheese is melted and crust is golden.

Makes 4 (2-slice) servings
Source: Best of the Best from Illinois edited by Gwen McKee and Barbara Moseley

Recipe originally appeared in: Soupcon II: More Seasonal Samplings from the Junior League of Chicago