This recipe makes one pizza using a 15″ x 2″ deep dish pizza pan.
The bulk quantity makes approximately 22 pizzas.
Step by Step Instructions
24 Hours Prior to Baking
In a mixing bowl,
add the water, sugar, yeast, flour, cornmeal, and salt.
Mix on low speed
for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
The dough
should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl.
Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
One Hour Prior to Baking
Remove the
bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat
the oven to 450° F for at least 30 minutes prior to baking.
After
resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned
15″ x 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the
pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan.
The edge
should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for
15-20 minutes before trying again.
Using either
sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
Add
your desired toppings (sweet Italian sausage is very popular in Chicago). For this pizza we're using sausage and pepperoni.
Top with
the tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes.
Please note that Escalon 6 IN 1 tomatoes are very fresh tasting tomatoes and are highly recommended for this recipe.
Finish
topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated
parmesan cheese.
Place
the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the
crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.
Remove
the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.
In a mixing bowl,
add the water, sugar, yeast, flour, cornmeal, and salt.
Mix on low speed
for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
The dough
should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl.
Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
Remove the
bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat
the oven to 450° F for at least 30 minutes prior to baking.
After
resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned
15″ x 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the
pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan.
The edge
should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for
15-20 minutes before trying again.
Using either
sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
Add
your desired toppings (sweet Italian sausage is very popular in Chicago). For this pizza we're using sausage and pepperoni.
Top with
the tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes.
Finish
topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated
parmesan cheese.
Place
the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the
crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.
Remove
the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.