Recipe: Chicago Deep Dish Pizza Crust (bread machine dough cycle)

CHICAGO DEEP DISH PIZZA CRUST
Makes 1 (12-inch) pizza

1 cup water
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
3 cups bread flour
1/4 cup cornmeal
1 1/2 teaspoons bread machine yeast

Place all of the ingredients in your machine's fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the dough cycle and press start. You may need to add some more flour (1 Tbsp. at a time) if the dough is too wet or more water if the dough is too dry (1 Tbsp. at a time).

Preheat oven to 450 degrees F. Grease a 12-inch deep dish pan with olive oil or spray it with a cooking spray.

After dough has risen one time, roll or hand stretch the dough into a circle so that it will completely cover the bottom of the pan. Pull the dough up around the edges of the pan so that a slight lip is formed. Cover the pan with a towel and let the dough rise in a warm place for about 30 minutes.

While the dough is rising, prepare your toppings and grate your cheese; set aside.

Prick the dough several times with a fork and bake the crust for 5 minutes.

Remove the crust from the oven, and using a brush or your fingers, lightly cover the crust with olive oil. Layer the ingredients in this order; sauce, cheese, meats, vegetables and seasonings. Leave a 1/2 inch border around the rim of the pizza.

Place pizza on bottom rack of the oven and bake for 5 minutes, after which time, either move the pizza to the upper part of the oven or lower the temperature to 400 degrees F. Bake for another 25 to 30 minutes, until the crust is golden brown.