Chicago Deep-Dish Pizza
| Yield: | 6 Servings |
| Categories: | Meat |
| 1 | c | Warm water; 105-115 degrees |
| 1 | Envelope (2.5-tsp) active dry yeast | |
| 2 | ts | Sugar |
| 3 | c | Flour; all-purpose (unbleached) |
| 2 | ts | Salt |
| 1/4 | c | Corn oil |
| 2 | ts | Olive oil |
| 1 | lb | Italian sausage; casing removed |
| 2 | cn | Plum tomatoes; drained |
| 2 | Cloves garlic; peeled and pressed | |
| 1 | ts | Dried oregano; crumbled |
| 1 | ts | Dried basil; crumbled |
| 3/4 | lb | Mozzarella cheese; cut in 1/8" slices |
| 3 | tb | Grated Parmesan cheese; fresh |
| Salt and pepper; to taste |
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