I’m usually a thin crust pizza kinda gal, and so are my kids, but every once in awhile a deep dish pizza with corn meal baked in the crust is all I want. Once, when I had morning sickness with my second child, I ordered a Chicago style pizza somewhere, and it was so perfect to satisfy what I needed at the time, that I have never forgotten it.
One of the reasons I love this particular pizza is sometimes when I make pizza at home, the crust gets soggy before it cooks all the way through. With this, you place the cheese on first, which acts as a barrier, and then you pile on the toppings.
For our pizza, we used fresh mozzarella, canned tomatoes (recipe below), green peppers, red onion, sausage, mushrooms, and Parmesan.
Chicago Style Pizza
for the dough:
1 package rapid rise yeast
1 1/4 cups warm water
1 tablespoon honey
3 tablespoons vegetable oil
4 tablespoons corn meal
3 cups all-purpose flour
1/2 teaspoon salt
8 ounces mozzarella, thinly sliced or shredded
1. In a liquid measuring cup, mix together yeast, water, and honey. Let rest. In the bowl of an electric mixer fitted with the paddle attachment, combine oil, corn meal, and 1 cup of flour, knead for 2 minutes. Add in remainder of flour and salt. Continue to knead for 10 minutes more. Place in an oiled bowl. Let rise for an hour, or until doubled in size. Punch down and let rest for 10 minutes more.
2. Preheat oven to 475 degrees. Generously grease a deep dish pan (a 9 inch cake pan works fine). Press dough into the pan and roll up the edges. Place cheese down first, then add any other toppings. Drizzle with a little olive oil and sprinkle with Parmesan cheese. Bake for 25-30 minutes.
for the tomatoes:
1 14 ounce can diced tomatoes, drained and rinsed
4-5 fresh basil leaves
1/2 teaspoon Italian seasoning
Toss all ingredients. Spread on top of the cheese.