Chicago Style Deep Dish Pizza

Chicago Style Deep Dish Pizza

This recipe makes 2 pizzas due to the size pans I have. This is awesome because you can freeze the other one.

Hardware:
Round deep dish pizza pan or round cake pan
Large mixing bowl
A set o measuring cups
Spatula

Software:
For dough (crust):
1 ¼ cups 2% milk3 cups all purpose flour1 cup all purpose flour (as needed)¼ cup sugar1 packet active dry yeast1 t spoon baking powder1 t spoon garlic salt½ cup melted margarine3 T spoon of extra virgin olive oil
¼ cup corn meal
2 cups mozzarella cheese

Filling:
1 lb Mild Italian Sausage (Raw)
4oz. pepperoni
8 oz. Sliced Provolone
1 medium onion
1 14.5 oz. can of Italian diced tomatoes
¼ cup freshly grated Parmesan cheese

Dough (crust)Heat milk in small reduction pan until temp reaches 120 to 130 degreesCombine flour, sugar, yeast, baking powder, and garlic salt in large bowl.Add milk and butter. Beat for 2 minutes. Add extra flour to dough until dough begins to pull away form side of bowl.

Preheat Oven to 425 degrees

Kneed dough on lightly floured surface (or in bread machine) for 10 minutes adding cornmeal a tablespoon at a time. Shape dough into a ball, place in large lightly oil bowl, turn ball over once to oil surface. Cover with towel and place in warm oven.
Let rise about 30 minutes / until it has doubled in size

Oil pizza pans with olive oil and sprinkle with cornmeal.
Divide dough in to 2 pieces.
Divide each piece into ¾ and ¼ pieces
Press dough into pans and up the sides
pierce with a fork several times.

Bake in 425 degree preheated oven for 7 minutes.

Remove and add your favorite pizza toppings in layers (remember, we are making a pie here)
Add ¼ piece as top.
Cover with tomatoes, mozzarella cheese, and parmesan cheese and bake for additional 30 to 45 minutes.