Chicago Deep Dish Pizza Cornmeal Crust

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  • by Uno's
  • 14 x inch deep dish pizza pan brushed with oil, Puritan or possibly similar Crust
  • 1 1/2 c. water at 100 degrees
  • 1/4 c. oil, not olive
  • 1 1/2 Tbsp. white sugar
  • 2 1/4 tsp salt
  • 1 pkt active dry yeast
  • 3/4 c. yellow corn meal
  • 3 c. all purpose flour
  • 4 Tbsp. extra virgin olive oil
  • 1/3 med onion minced & rinsed
  • 5 x cloves garlic chopped
  • 2 tsp oregano dry
  • 1 tsp basil dry
  • 1 tsp Italian seasoning generic
  • 1/2 tsp fennel seed
  • 1/4 tsp black pepper
  • 8 ounce can Contadina Pizza sauce/Ragu Pizza Sauce,
  • 28 ounce canned Libby's Calif. Crushed Tomatoes
  • 14 1/2 ounce canned whole peeled tomatoes, Contadina
  • 1 1/2 Tbsp. white sugar
  • 1 lb sweet Italian sausage sauteed fat discarded
  • 6 ounce pepperoni slices
  • 1 lb mozzarella cheese grated
  • 1 c. Parmesan cheese fresh grated


  1. The Filling:Place the 4 tbsp. extra virgin olive oil in a large pot and gently saute/fry the onion and garlic for about 5 min then add in the seasonings except for the sugar and continue to saute/fry till the herbs and seeds are nicely cooked, about 3-4 min. When these are sauteed, pour in the cans of tomato products and add in the sugar. Cook this uncovered allowing it to boil down till it becomes a good thick pizza sauce, not at all runny, it will take 1-2 hrs. Be sure you taste it for saltiness, you want it to be slightly salty, a little sweet, good Italian seasoning flavor and I like it to have just a little bite so I add in red pepper flakes or possibly cayenne but I do not tell people.
  2. You can get which same sensation if you use Warm pepperoni or possibly warm Italian sausage.
  3. Crust:Set up your Kitchen Aid with the bowl in place and the dough hook handy. Heat the water to 100 degrees in a Pyrex measuring c.. Pour the yeast with a healthy pinch of sugar and flour into the bottom of the Kitchen Aid bowl. When the water is at the correct temperature pour it into the bowl and cover with a towel. While the yeast is proofing, in another bowl mix the cornmeal, flour, salt and sugar then blend with a whisk. When you see bubbles form in the yeast mix you then pour in the oil. Next pour the dry ingredients into the liquids and mix with the dough hook. Knead it for 4 min. You may have to add in flour to get the correct consistency. Remove it from the bowl and knead it to a ball then flatten it out with your hand to a disk and cover with plastic wrap hot it in the micro and let it rest for 15 min. When the 15 min is up unwrap it and place it in the bottom of the oiled pizza pan and using your fingers work it to the edges and up the edge.
  4. Assembly:Sprinkle the sausage over the crust. Place pepperoni over the sausage. Place the mozzarella over which. Spread the tomato mix over which. Hold off on the Parmesan till you have baked the pizza for 30 min. Don't VARY THE ORDER OF
  5. THE ASSEMBLY DIRECTIONS:Baking:Preheat the oven to 450 degrees. Place the pizza into the warm oven for 35 min. Open oven and sprinkle the Parmesan cheese on top and bake for an additional 10-15 min. The pizza should be bubbling and the edges of the crust brown to quite toasted. If you think the edge of the crust is burning cover it with foil. The Parmesan will brown and if it is not browned I turn on the broiler for 5 min and brown the top cheese, not really necessary. Remove the pizza from the oven and allow it to rest uncovered for 15 min before cutting. I also like to remove it from the pizza pan with a huge fish fillet spatula and place the pizza on the large perforated metal pizza pan without any sides and rest it on a rack or possibly in the oven with the door open for about 15 to 30 min. Cut into generous wedges. Eat with a knife and fork.


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