Godfather's Chicago-Style Deep-Dish Pizza

• Meat

  • 1 lb Italian sausage, cooked

• Produce

  • 1 tsp Basil, dried
  • 1 tsp Oregano, dried

• Baking & Spices

  • 1/2 cup Cornmeal, yellow
  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 lb Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 1 cup Water

• Other

  • 1 package (.25 ounce size rapid-rise active yeast
  • 1 can (28 ounce size diced tomatoes, well drained

Found on cdkitchen.com

Directions

• In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour. With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500 degrees F oven for 15 minutes. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.

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