waynez@houxh.UUCP (04/02/85)
Sorry I posted the wrong recipe the correct one follows: >From houxk!houxa!houxm!npois!npoiv!harpo!decvax!decwrl!turtleva!ken (Ken Turkowski) Fri Feb 11 00:13:44 1983 >Subject: Re: Request for Chicago-style pizza recipe >Newsgroups: net.cooks > >Several years ago, my mom clipped three pizza recipes out of the >Chicago Tribune: Thin Crust, Deep Dish, and Stuffed. Because it's >getting late, I'll only post one now. The other two will be along >within a month. > >******************************************************************************* > > Chicago-Style > Deep-Dish Pizza > > >Crust: > >1/4 cup shortening >1-1/2 tablespoo sugar >2-1/4 teaspoon salt >1-1/2 packages active dry yeast >1/2 cup lukewarm water >3/4 cup yellow cornmeal >3 to 3-1/2 cups flour >Oil > >Filling: > >1 can (28 ounces) Italian-style tomatoes >2 tablespoons oil >1 small onion, chopped >1 small green pepper, chopped >1 clove garlic, minced >3/4 teaspoon oregano >1/2 teaspoon each: fennel seed, salt >1/4 teaspoon pepper >1 can (4 ounces) sliced mushrooms, drained >1 pound mild Italian sausage >1 package (10 ounces) mozzarella cheese, thinly sliced >1/3 cup grated parmesan cheese > >Heat 1 cup water, shortening, sugar, and salt until shortening melts; >cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine >yeast and shortening mixtures in large bowl. Add cornmeal. Add 2 cups >flour; beat well. Stir in enough additional flour to make a soft >dough. Turn onto a lightly floured board; knead until smooth and >elastic, working in more flour as needed. Brush a round, 12-inch pizza >pan (at least 2 inches deep) with oil. Press dough evenly over bottom >and up sides of pan. Bake at 425 degrees 5 minutes. > >Drain tomatoes in colander; chop tomatoes and return to colander; set >aside to drain. In 2 tablespoons oil, saute onion, green pepper, >garlic, and spices until onion and green pepper are tender. Stir in >well-drained tomatoes and mushrooms; cook lightly. Remove from heat. > >Remove sausage from casing; crumble into pizza crust (it need not be >cooked beforehand). Arrange mozzarella slices over sausage. Top with >tomato mixture; sprinkle with parmesan cheese. Bake at 425 degrees 45 >minutes, or until crust is golden brown. Let stand 5 minutes before >serving. > >******************************************************************************* > >Notice the use of tomatoes rather than tomato sauce. You may be able >to eat this without a fork. You are almost guaranteed not to be able >to with the stuffed version. I'm not sure I'll post the "thin crust" >version because it calls for a can of "pizza sauce". Enjoy! > > Ken Turkowski > turtlevax!ken > The same qustion still remains unanswered. How about letting the dough rise. WayneZ...