Chicago-Style Deep Dish Pizza

The Crust
(You'll need an electric mixer or food processor with a dough hook for this--thank God for Kitchen-Aid's)

2 packages dry yeast ("Quick Rise")
2 cups tepid water (90 degrees F)
1/2 cup salad oil
4 Tbs. olive oil
1/2 cup cornmeal
5 1/2 cups flour

In the mixing bowl, dissolve the yeast in the water. Add the salad oil, the olive oil, the cornmeal and 3 cups of the flour. Beat or process for 10 minutes. Add the dough hook and mix in the rest of the flour. Knead for 10 to 15 minutes. Put the dough onto a plastic countertop or a cutting board and cover it with a very large metal bowl. Allow dough to rise until double in bulk. Punch down and allow to rise again. Punch down again.

Oil two large round deep dish pans or cake pans. Divide dough between the pans. Put a little olive oil on your fingers and press and push the dough to the edge and up the sides of each pan. The dough should be 1/8 inch throughout.

The Filling

3/4 to 1 lb. sliced mozzarella cheese
1 28-oz. can of plum tomatoes, coarsely crushed
1 tsp. basil
1 tsp. oregano
2 to 4 cloves garlic, peeled and crushed (according to taste)
salt
grated Parmesan cheese
3 Tbs. olive oil

Layer the mozzarella cheese all over the bottom of the pies. Next add the tomatoes, basil, oregano and garlic. Add salt to taste, and then, if you wish, add any or all of the following

Optional Additions to The Filling
crumbled sweet or hot Italian sausage
thin sliced Pepperoni
diced yellow onions
sliced mushrooms
slices of cored green pepper
sliced ripe black olives

Liberally sprinkle with grated Parmesan cheese and drizzle the olive oil on top.

Bake the pizzas in a pre-heated 475 degree F oven for 35 to 40 minutes or until the top is golden and gooey and the crust is a light golden brown.


MY FAVOURITE TOPPINGS

lightly sautéed red onions
green bell pepper
artichoke hearts (in brine, not the marinated ones)
olives
fresh spinach

I don't layer it according to directions--i put a the tomatoes down, then spinach,cheese, then other toppings.

I think I make five or six 9-inch pizzas. the disposable foil cake pans work great--just make sure they're cake pans, not pie pans!