CHICAGO DEEP-DISH PIZZA

FOR THE DOUGH:
1 1/2 teaspoons active dry yeast
6 tablespoons warm water (110 degrees F)
6 tablespoons milk
Pinch granulated sugar
2 tablespoons olive oil
1 tablespoon cornmeal, fine grind
1/2 teaspoon salt
3 tablespoons whole-wheat flour
1 3/4 cups all-purpose white flour
FOR THE TOMATO SAUCE:
2 tablespoons olive oil
1 cup onion, diced
1 garlic clove, minced
3 cups tomatoes, peeled, seeded, chopped
1/4 cup tomato puree
1/8 teaspoon basil, dried
1/8 teaspoon oregano, dried
Salt and black pepper to taste
1 cup Italian sausage, sliced
3 cups mozzarella cheese, shredded
1/2 cup red bell pepper, cored, seeded, thinly sliced
1/3 cup Parmesan cheese

TO MAKE THE DOUGH:
Dissolve yeast in warm water and set aside in a warm place for 3 to 4 minutes. Combine milk, olive oil, pinch of sugar and cornmeal. Add yeast mixture. Add salt and whole-wheat flour; mix well. Gradually add all-purpose white flour and work to a soft, workable dough.

Turn out on a lightly floured surface and knead for 5 minutes. Put the dough in an oiled bowl and turn to coat the surface with oil. Cover the bowl and let the dough rise in a warm place until doubled in bulk, about 35 to 45 minutes.

Punch down the dough and allow to rise until double again, about 30 minutes.

TO MAKE THE SAUCE:
Heat the oil and add the onion and garlic, and cook 3 minutes. Stir in the diced tomatoes, puree, basil, oregano, salt and pepper; simmer 30 minutes until thick.

TO ASSEMBLE THE PIE:
Preheat oven to 450 degrees F. Lightly oil a 9-inch round baking pan or springform pan that is 1 1/2 inches deep.

Roll dough into a 12-inch circle and fit into the pan. The dough should just cover the bottom and sides of the pan, with no overhang. Prick dough all over with a fork.

Cook the sausage and cool. Slice into 1/2-inch-thick slices.

Spread half the mozzarella over the dough. Spread the tomato sauce over the cheese, covering completely. Spread the sausage and red peppers over the tomato sauce. Top with remaining mozzarella and Parmesan cheese.

Bake 25 minutes or until cheese and crust are golden and the filling is bubbly. Remove from oven and allow to sit for 5 minutes before cutting.

Yield: 4 servings
Source: American Regional Cuisine, Second Edition