Pizza Uno's Deep Pan Chicago Style Pizza Recipe In 1943

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.

Steps

Crust:.

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 risin.

Ingredients

warm water, active dry yeast, flour, cornmeal, salt, oil, mozzarella cheese, sausage, whole tomatoes, garlic cloves, dried oregano, parmesan cheese