Chicago Deep Dish Pizza
Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection.
Servings 8 slices
Deep Dish Crust
- 1 cup warm water 90 degrees
- 1 pkg active dry yeast
- 1 tsp honey
- 2 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 2 tsp olive oil
- 2 Tbs butter melted to brush over crust
- 1/2 pound Italian sausage
- 1/2 pound ground hamburger
- 1 small yellow onion chopped
- 3 garlic cloves chopped
- 1 small green pepper chopped
- 3 Tbs tomato paste, Italian season
- 8 ounce sliced mushrooms
- 2.25 ounces black olives
- 1 Tbs sugar
- 1 Tbs italian herbs
- 8 ounces shredded italian cheese halved
- 14.5 ounces diced tomatoes, italian style drained very well
Deep Dish Crust
Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. Add flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.
Brown sausage and hamburger. Add onions, green peppers, olives, mushroom and garlic. Cook all together the meat is cooked through and the vegetables are soft.
Add in tomato paste, Italian herbs and sugar. Take off heat. Add to pizza in a thick layer.
Take crust out of oven. Load with layers like this:
Once all your layers are on place in your oven that is already preheated at 375 degrees.
Cut into 8 pieces and enjoy!