Haha! You totally FAIL!! Look, I don't mean to be 'harsh', but you are the kind of person who has the absolute WRONG idea of Chicago deep-pizza. You have probably eaten some "deep-dish" pizza outside of Chicago and you think that Chicago Deep Dish means that it has a thick crust. Um.. no.. Chicago "Deep Dish" does not mean "thick crust". It means that the crust creates a, literal, "deep" dish. It is a thin crust and very crusty (almost cracker-like consistency) base. It has almost no yeast and does not need to rise for a long time (in fact, if your crust is rising you are doing it completely wrong). Chicago deep dish is more like a Lasagna then a pizza. Thin layers of crust, lots of good toppings and TONS of cheese. If the crust rises more than half an inch at the base, then you are doing it wrong.
Chicago Deep-Dish Pizza
More From Cooking Light
Total: 1 Hour, 42 Minutes
- Calories: 330
- Fat: 9.2g
- Saturated fat: 4.6g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1g
- Protein: 17.8g
- Carbohydrate: 44g
- Fiber: 3.2g
- Cholesterol: 31mg
- Iron: 3.9mg
- Sodium: 365mg
- Calcium: 244mg
- 2 teaspoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1 tablespoon extra-virgin olive oil
- 12.38 ounces all-purpose flour (about 2 3/4 cups), divided
- 1/4 cup yellow cornmeal
- 1/2 teaspoon salt
- Cooking spray
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
- 1 (28-ounce) can whole tomatoes, drained
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh basil
- 2 cups thinly sliced mushrooms (about 6 ounces)
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped red bell pepper
- 1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
- 4. Preheat oven to 400°.
- 5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
- 6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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