Pizza Uno's Deep Pan Chicago Style Pizza
1 c Warm tap water (110-115 deg) 1 pk Active dry yeast 3 1/2 c Flour 1/2 c Coarse ground cornmeal 1 ts Salt 1/4 c Oil Filling: 1 lb Mozzarella, sliced 1 lb Sausage, removed from th...
Ingredients
- 1cup warm tap water (110-115 deg)
- 1package active dry yeast
- 31/2 c flour
- 1/2cup coarse ground cornmeal
- 1tsp salt
- 1/4cup oil
- 1lbsausage, removed from the
- 3tsp dried oregano -or- 5 fresh
Directions
- 1
1 c Warm tap water (110-115 deg) 1 pk Active dry yeast 3 1/2 c Flour 1/2 c Coarse ground cornmeal 1 ts Salt 1/4 c Oil Filling: 1 lb Mozzarel
- 2
Add 1 c of flour, all of the cornmeal, salt, and, and vegetable oil
- 3
Mix well with a spoon
- 4
Continue stirring in the rest of the flour 1/2 c at a time, until the dough comes away from the sides of the bowl
- 5
Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky
- 6
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk
- 7
Punch it down and kneed it briefly
- 8
Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan