1 pound Italian sausage, removed from casing and crumbled
One 15-ounce can whole tomatoes
1 pound mozzarella, thinly sliced
2 cloves garlic, minced
5 fresh basil leaves, chopped fine
4 tablespoons grated Romano cheese
15-inch deep dish pizza pan
Instructions
Proof the yeast in the warm water until it foams, about 5
minutes. Add 1 cup of flour, the cornmeal, salt, and the vegetable
oil. Stir to combine everything.
Continue adding the flour a half cup at a time, stirring after
every addition, until the flour is used up. The dough should form a
soft ball and come away from the sides of the bowl.
Flour a work surface and begin to knead the dough until it
reaches elasticity and is no longer very sticky, about 10 to 12
minutes. Put the ball of dough in a greased bowl, turning once to
grease all sides and cover with a damp towel. Set the bowl in an
area free of drafts. Let it rise until doubled in size, about 1
hour.
Punch the dough down and briefly knead on a floured surface,
about 2 minutes. Press the dough into a greased pizza pan until it
comes up the 2-inch sides of the pan and is even on the bottom.
Cover and let rise for about 20 minutes.
Prepare the topping- Saute the sausage until it is cooked
through, crumbling it as it cooks. Drain off the fat and set it
aside. Strain the tomatoes and roughly chop them.
Preheat the oven to 500F. When the dough has completed the
second rising, layer the sliced mozzarella over the bottom of the
dough, followed by the sausage and then the garlic. Finish with the
chopped tomatoes and basil, and sprinkle with the grated Romano
cheese.
Bake for 15 minutes at 500F, then turn down the oven
temperature to 400F and bake for another 25 to 35 minutes. One way
to check the cooking time is to lift up a section of the crust and
check the color. The crust should be a dark golden brown and be
slightly crispy. When ready to serve, cut into slices and serve hot.
Food for Thought- Change the flavor of your pizza by changing the
herbs- Try dried oregano or marjoram, or combinations of several
different kinds.
Originally Submitted
12/9/2010
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