Chicago seems to be in the news quite a bit these days. Folks may not realize that Chicago has always been a great food town. I prefer deep-dish pizza. You can pack quite a meal in one pizza pie. With the tight economy, this meal will not break your budget and will allow you to possibly have leftovers.Chicago-Style pizza is a deep-dish pizza style developed in Chicago. The term also sometimes refers to "stuffed" pizza, another Chicago style. True Chicago-style pizza features a buttery crust with generous amounts of cheese and chunky tomato sauce. If and when you are in Chicago, be sure to visit these deep-dish establishments:
Aurelios
Connie's
Edwardo's
Giordanos
Gino's East
Home Run Inn
Jake's
Lou Malnati's
Nancy's
Pizzeria Uno
Rosati's
Chicago Deep Dish1 package rapid-rise active yeast (1/4 ounce)1 cup warm water, between 105 to 115 degrees F1 teaspoon granulated sugar2 1/2 cups flour1/2 cup yellow cornmeal1/4 cup olive oil1 pound shredded mozzarella cheese1 pound cooked Italian sausage, crumbled1 (28 ounce) can diced tomatoes, well drained1 teaspoon dried sweet basil1 teaspoon dried oregano1/2 cup grated Parmesan cheese1. In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.2. With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500 degrees F oven for 15 minutes.3. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.Be sure to visit our web site for more pizza recipes and other wonderful food creation ideas and practical cooking tips.
