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Chicago-Style Deep-Dish Pizza

from Red Star Yeast

Ingredients

For the dough:

  • 1¼ cups water heated to 120-130F
  • 3 tablespoons oil
  • 3¼ cups flour
  • 1½ teaspoons salt
  • 2¼ teaspoons active dry yeast

For the pizza sauce:

  • 8- ounce can tomato sauce
  • 6- ounce can tomato paste
  • 2 teaspoons sugar
  • 1½ teaspoons dried oregano or 1 tablespoon fresh, chopped
  • 1 teaspoon parsley flakes or 2 tablespoons fresh, chopped
  • ¾ teaspoon dried basil or 1½ tablespoons fresh, chopped
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon crushed red pepper

Toppings:

  • 1 pound pork sausage
  • 1 cup sliced mushrooms
  • ⅓ cup diced green pepper
  • ¼ cup chopped onion
  • 2 cups 8 ounces shredded mozzarella

Instructions

To make the dough:

  1. In large mixing bowl, combine 1½ cups flour, yeast and salt; mix well. Add water and oil to flour mixture. Mix by hand until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 4 minutes until dough is smooth and elastic. Cover dough; let rest 15 minutes.

To make the pizza sauce:

  1. Combine all sauce ingredients in a saucepan and simmer 10-15 minutes.

To prepare the toppings:

  1. Brown sausage in a large frying pan; drain on a paper towel-lined plate.

To assemble pizza:

  1. Preheat oven to 425F.
  2. On a lightly floured surface, roll dough to a 16-inch circle. Place in an oiled 14-inch round deep-dish pizza pan, pushing dough halfway up sides of pan. (The pizza could also be rolled to a 15 x 11-inch rectangle and placed in a 13 x 9 x 2-inch baking pan.) Cover; let rise in warm place until puffy, about 15 minutes.
  3. Spread pizza sauce over dough. Sprinkle sausage over sauce; arrange mushrooms, green pepper and onion over sausage. Sprinkle cheese on top. Bake for 20 to 25 minutes in the preheated oven until edge is crisp and golden brown and cheese is melted.