Chicago Style Deep Dish Pizza

The perfect crust, sauce, cheese, and topping combo. Amazing, simply amazing and amazingly simple to make at home. C'mon . . . you know you want to try it.

Dough:

2 packages instant yeast

3/4 cup warm water

1 teaspoon sugar

1/4 cup corn oil

2 1/2 cup all purpose flour

2 teaspoons salt

olive oil


In a mixing bowl, add water, yeast and sugar and stir to blend. Add the corn oil and blend.

Add 2 c. of the flour and salt and mix thoroughly.

Sprinkle additional 1/2 c. flour on a flat surface and knead dough for about 5 minutes., incorporating the flour as needed.

When dough is smooth, shape into a ball.

Coat a large bowl with a little olive oil. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise for two hours.

Place the dough ball into an oiled deep-dish pizza pan and press to cover the bottom and up the sides of the pan. Note – Once the dough ball is placed in the oiled bowl, it can be refrigerated to rise overnight. Remove from the refrigerator one hour before assembling pizza.

Pizza:
1 can diced tomatoes, drained
2 tsp. Italian seasoning
1/4 tsp. garlic powder
12 oz. bulk Italian sausage, pepperoni, anything you like on pizza
1/4 c. diced pepperoni
8 oz. sliced mozzarella
1/2 c. Parmesan cheese
4 oz. shredded Italian cheese blend


Heat oven to 475 degrees. Blot any excess water from the tomatoes with a paper towel and stir in Italian seasoning and garlic powder; set aside.

Layer the mozzarella slices to cover the dough in the bottom of the pan.

Place sausage over the mozzarella slices.

Sprinkle pepperoni pieces over sausage.

Next, spread tomatoes over sausage. Finally, sprinkle Parmesan and Italian cheese over tomatoes. Place pizza in oven and bake until crust is brown and cheeses are just beginning to brown. Let pizza cool for 5 minutes before slicing and serving.