Homemade Chicago Deep-Dish Pizza

Name: Homemade Chicago Deep-Dish Pizza
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams bulk Italian sausage, cooked and crumbled; 227 grams can tomato sauce; 794 grams can diced tomatoes, well drained; 40 grams cornmeal; 0 teaspoons dried basil; 250 grams all-purpose flour; 1 leave Thinly sliced fresh basil optional; 1 leave Thinly sliced fresh basil optional; 227 grams sliced fresh mushrooms; 227 grams sliced fresh mushrooms; 2 to 3 garlic cloves, minced; 72 grams olive oil; 4 teaspoons olive oil, divided; 0 teaspoons dried oregano; 50 grams grated Parmesan cheese; 340 grams cups shredded part-skim mozzarella cheese, divided; 0 teaspoons pepper; 24 slices pepperoni, optional; 1 teaspoons salt; 2 teaspoons sugar; 170 grams can tomato paste; 237 milliliters water; 7 grams package quick-rise yeast

Homemade Chicago Deep-Dish Pizzan is a Mediterranean main course. This recipe makes 12 servings with 423 calories, 19g of protein, and 27g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up pepper, quick-rise yeast, canned tomatoes, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Chicago Deep Dish Pizza, Chicago Deep-Dish Pizza, and Chicago Deep-Dish Pizza.

Instructions

In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120-13

Ingredients you will need

Cornmeal

All Purpose Flour

Sugar

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Bowl

Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Dough

All Purpose Flour

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.

Equipment you will use

Bowl

In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.

Ingredients you will need

Tomato Paste

Tomato Sauce

Seasoning

Mushrooms

Tomato

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Generously grease a 13-in. x 9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down.

Ingredients you will need

Dough

Punch

Cooking Oil

Equipment you will use

Baking Pan

Roll out into a 15-in. x 11-in. rectangle.

Ingredients you will need

Roll

Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan.

Equipment you will use

Frying Pan

Sprinkle with 2 cups mozzarella cheese.

Ingredients you will need

Mozzarella

Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping).

Ingredients you will need

Cheese

Sauce

Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.

Ingredients you will need

Mozzarella

Parmesan

Mushrooms

Pepperoni

Sausage

Cover and bake at 450 for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned.

Equipment you will use

Oven

Sprinkle with basil if desired.

Ingredients you will need

Basil

Equipment

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Deep Dish Pizza works really well with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. You could try Naked Winery Diva, , Sangiovese. Reviewers quite like it with a 5 out of 5 star rating and a price of about 50 dollars per bottle.

Naked Winery Diva, , Sangiovese

Earthy mushroom oak bouquet upon opening and first splash. Dry strawberry and sweet candy cigarettes on the palate with soft tannins and a medium long finish.