Chicago Deep Dish Pizza

Recipe Ingredients

2 cups	474ml	Water
2		Yeast
1/2 cup	118ml	Oil - salad
1/4 cup	59ml	Olive oil
1 3/4 cups	109g / 3.8oz	Flour
3/4 cup	46g / 1.6oz	Corn meal
		Then add
3 cups	187g / 6.6oz	Flour
2 lbs	908g / 32oz	Mozzarella cheese - grated or
		- sliced thinly
4 cups	948ml	Spaghetti sauce*
2 lbs	908g / 32oz	Italian sausage - part- ground part cut up
1/2 lb	227g / 8oz	Mushrooms - sliced

Recipe Instructions

Put warm water and yeast in large mixing bowl and let stand 5 minutes. Then blend in oils, corn meal and first 2 cups of flour. When well blended, mix in the remaining 3 cups of flour, form into a ball and then knead for 5 to 10 minutes on a well floured board. This dough is a bit moist and the initial flour on the board is absorbed might tend to cling to the board. Don't worry, just knead as best as possible.

After kneading, place on lightly floured board or counter, cover with a large bowl and let dough rise about 2 hours. The dough makes about 180 square inches of pizza so use an appropriate sized 2 inch deep pan (12 x 15 rectangular or 15 inch diameter round for example.) Very lightly oil the pan with vegetable oil. After the dough has risen, punch down and then arrange in the pan (this takes a bit of doing as the oiled pan is a bit slippery.) Cover the bottom of the pan and form a thin (1/4 inch thick) crust all the way up the sides of the pan.

Let the dough rise another 30 minutes. While its rising, grate your cheese and brown your sausage (you can do both ahead of time if you want). Lay a nice thick layer of cheese on the dough (critical as it keeps the juices from getting through to the crust and turning it into a soggy mess). Then layer on your sauce, sausage, and finally the mushrooms. Bake in a 375F oven for 25 to 30 minutes (when edges of crust are a nice golden brown color).

Source:
Betty Crocker's Great Chicken Recipes

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