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PizzaFiend's Pizza - Chicago Deep Dish Style

The crust:

2 pkgs. quick rise dry yeast
2 c. tepid water (90 degrees)
1/2 c. salad oil
4 tbsp. olive oil
1/2 c. cornmeal
5 1/2 c. flour

Use an electric mixer or food processor with a dough attachment. Dissolve the yeast in water. Add oils (do not substitute olive oil), cornmeal, and 3 cups of flour. Beat or process (I use the flat beater attachment for this step) for 10 minutes. Put on the dough hook attachment and mix in the rest of the flour. Knead for approximately 10-15 minutes. Cover the bowl with a clean cloth and place in a warm spot. Allow the dough to rise until it doubles. Punch down and allow it to rise again. Punch down a second time and you’re ready to make pizza. Oil a large round deep dish pizza pan (I use a 15-1/2” cast-iron skillet). Put the dough in the pan and push it out to the edges, using your fingers. Make sure to run the crust right up the side of the pan. Keep it about 1/8 of an inch thick throughout the pan.

The filling:
Get ready for this while crust is rising.

1-1/2 - 2 lb. sliced Mozzarella cheese (4"x4" slices work best)
4 lg. cans plum tomatoes
4 tsp. basil
4 tsp. oregano
4 cloves garlic, peeled and crushed (adjust to your taste)
Salt to taste
Parmigiano-Reggiano (Parmesan cheese)

Place the cheese in tile-like layers on the crust. Now, you can add your favorite toppings such as: Italian sausage (lightly browned in patty-like slabs), onions, mushrooms, pepperoni, green peppers, olives, etc. Drain and crush the tomatoes in a colander with your hands. Add the basil, oregano, garlic and salt to the tomatoes and mix (again, with your hands). Spread the tomatoes on the pizza. Finish with grated Parmigiano-Reggiano on top. Bake in a preheated 475°F oven until the crust is a medium golden brown, approximately 35-40 minutes. Enjoy!

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