Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 ½ teaspoons chopped fresh oregano
  • 1 (28-ounce) can whole tomatoes, drained
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup chopped red bell pepper
  • Cooking spray
  • + 9 more ingredients
    • 2 cups thinly sliced mushrooms (about 6 ounces)
    • 1 ½ teaspoons chopped fresh basil
    • ¼ cup yellow cornmeal
    • 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
    • ¾ cup chopped green bell pepper
    • 2 teaspoons sugar
    • 12.38 ounces all-purpose flour (about 2 3/4 cups), divided
    • ½ teaspoon salt
    • 1 package dry yeast (about 2 1/4 teaspoons)

1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture un...

View full recipe at My Recipes

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