Preparation time: 20 minutes
Waiting time: 1 hour + 25 minutes
Baking time : 25 minutes
Chicago-style pizza, or deep dish pizza contains a crust which is formed up the sides of a deep dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep dish pizza was purportedly invented and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.
- Sprinkle the yeast and sugar into the warm water in small bowl; allow to stand until foamy, about 5 minutes.
- Mix the flour, cornmeal, oil and salt in a large bowl; make a well in the center and add the yeast mixture.
- Stir to form a soft dough, adding more flour if necessary.
- Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes.
- Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour.
- Punch down dough.
- On a lightly floured surface, roll dough out to a 13-inch circle.
- Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim.
Filling & Cooking
- Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese.
- Sprinkle with the meats and vegetables.
- Top with the remaining tomato sauce, mozzarella and Parmesan cheese.
- Let rise in a warm spot about 25 minutes.
- Preheat oven to 235°C / 475°F. Bake pizza until crust is golden, about 25 minutes.
- Let stand 5 minutes before slicing.
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