Recipe by Timothy H.
n 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition - the Chicago Deep Dish Pizza. Ike's Original Deep Dish Pizza has been imitated many times, but never quite duplicated.
Top Review by rothiii
3 stars for the sauce, but contrary to popular belief, I've never had a Chicago pie with cornmeal in the crust, and I was born and raised on all kinds of Chicago pizza restaurants. None of them ever had cornmeal in the crust. Maybe on the bottom. Nice sauce, though!
- 1 cup warm water ((110 to 115 degrees)
- 1 (4 ounce) package active dry yeast
- 3 1⁄2 cups flour
- 1⁄2 cup coarse-ground cornmeal
- 1 teaspoon salt
- 1⁄4 cup oil
- 5 -6 slices mozzarella cheese
- 1 lb sausage (removed from the casing and crumbled)
- 1 (28 ounce) can whole tomatoes, drained and coarsely crushed
- 2 garlic cloves (minced)
- 3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
- 4 tablespoons freshly-grated parmesan cheese
Directions See How It's Made
- Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
- Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
- Mix well with a spoon.
- Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
- Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let the dough rise 15 to 20 minutes before filling.
- Preheat the oven to 500 degrees.
- While the dough is rising, prepare the filling.
- Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
- Drain and chop the tomatoes.
- When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
- Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
- Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
- Serve immediately.