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Recipe: Chicago Deep-Dish Pizza Crust (using Bisquick and yeast)

Pizza/Focaccia
CHICAGO DEEP-DISH PIZZA CRUST

1 package active dry yeast
3/4 cup warm water (105 to 115 degrees F)
3 cups Bisquick Original baking mix
2 tablespoons olive oil
Sauce, cheese and toppings (as desired)

Dissolve yeast in warm water in a large bowl. Stir in baking mix and olive oil; beat vigorously 20 strokes.

Turn dough onto surface generously dusted with baking mix. Knead dough until smooth and no longer sticky, about 60 times. Let rest 5 minutes. (At this point, dough may be refrigerated for up to 24 hours.*)

Press in bottom and up sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, greased with olive oil if desired. (Or divide dough into halves and press in bottom and up sides of 2 round pans, 9 x 1 1/2 inches, greased with olive oil if desired.)

Top as desired and bake in a preheated 425 degree F oven for 20-25 minutes or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let pizzas stand a few minutes for easier serving.

Special Touch:
Pass the grated Parmesan cheese and crushed red pepper - no Chicago-style pizza is complete without them!

*TO MAKE AHEAD:
Place dough in a lightly greased bowl, and turn dough over to grease all sides. Cover tightly with plastic wrap and refrigerate up to 24 hours. For easier shaping, let dough stand at room temperature at least 20 minutes.

Makes 1 (15x10-inch) pizza or 2 (9-inch round) pizzas
Adapted from source: Betty Crocker's Best-Loved Recipes
MsgID: 0224428
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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