Pizzeria uno and pizzeria due chicago-style deep-dish pizza

Yield: 1 Servings

Measure Ingredient
\N \N Olive oil or cooking spray
1 pack Active dry yeast; (I use Viva Pizza Yeast from Williams-Sonoma)
1 cup Warm water;, (110 to 115 degrees)
3 cups All purpose flour; (up to 3-1/2)
⅓ cup Olive oil or cooking spray; (I use only Bertolli Extra Light Olive Oil)
12 ounces Mozzarella cheese; sliced
½ pounds Italian sausage; mild-cooked, drained and crumbled
1 can (14 1/2-oz) tomatoes - whole pear or plum; drained (I use 2 cans of tomatoes.)
1 teaspoon Dried oregano; crushed
1 teaspoon Dried basil; crushed
¼ cup Parmesan cheese; grated
\N \N Fresh mushrooms; sliced or chopped green pepper, (optional)

1. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil. (I use the same dark round (almost black) baking pan as they use in the restaurants, it gives a much better crust.)

2. In large mixer bowl, sprinkle yeast into warm water.Stir till dissolved.

Stir in 1½ cups of the flour; the ⅓ cup oil, and ½ teaspoon salt.

Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can.

3. Cover, let rise in warm place till double. Punch down. Let rest 5 minutes.

4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes.

5. Arrange cheese slices in ¼-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herbs and Parmesan (I use Pecorino Romano).

6. Bake in a 500 degree oven for about 25 to 30 minutes or till edges of the crust are crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting.

Makes 4 to 6 servings.

The pizza yeast is great from Williams-Sonoma. It makes a great crust. I use only Bertolli Extra-Light Olive oil, because it doesn't have a real heavy olive oil taste.

If you can, use a good Italian Parmesan or Pecorino Romano Cheese. I had no trouble finding one in Philadelphia, but here in Texas I can only find it at Whole Foods. It's called Locatelli Romano. It 's the same one I used in Chicago and Philli. Buy it in a wedge, and grate it fresh everytime you use it.

Posted to recipelu-digest Volume 01 Number 551 by QueenBerta <QueenBerta@...> on Jan 18, 1998

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