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Generously grease a 10-inch
spring form pan with oil. Sprinkle bottom
with cornmeal. Dissolve yeast In 1 cup warm water (1200P to 1300P).
Let stand for 5 minutes. Stir in 1 1/2 cups of the flour, the 1/3 cup
oil, and 1/2 teaspoon salt. Beat with electric mixer on low speed
for 30 seconds, scraping bowl. Beat for 2 minutes on high speed,
scraping side of bowl. Using a wooden spoon, stir in as much of the
remaining flour as you can.
-
Turn out dough onto a lightly floured
surface. Knead In enough of the remaining flour to make a moderately
stiff dough that is smooth and elastic (6 to 8 minutes total).
-
Shape
dough Into a ball. Place in a lightly greased bowl, turning once to
grease surface. Cover; let rise in a warm place until double (50 to
60 minutes). Punch down. Cover; let rest for 5 minutes.
-
Turn
dough into prepared pan. Using oiled hands, press and spread the
dough evenly over bottom and 11/2 inches up the side of the pan.
Cover; let rise in a warm place until nearly double (30 to 35
minutes).
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Preheat
oven to 375°F. In a medium skillet cook sausage until browned. Drain
off fat. Remove sausage from skillet; pat dry with paper towels.
Wipe out skillet with paper towels. Return sausage to skillet. Stir
in drained tomatoes, oregano, and basil. Cook and stir until heated
through.
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To assemble pizza, layer mozzarella cheese on dough. Top
with meat mixture and Parmesan cheese.
-
Bake for 45 to 55 minutes or
until edges of crust are crisp and golden brown and filling is hot.
If necessary to prevent over browning, cover crust with foil for the
last 10 minutes of baking. Cool on a wire rack for 10 minutes. Remove
side of spring form pan. Cut into wedges.
Italian
Recipes -
Chicago-Style Deep-Dish Pizza Recipe