Chicago Deep Dish Pizza

By cmschnettler

Ingredients

• Sauce:
• 1 pkg active dry yeast
• 1/2 c warm water (105 to 115 degrees F)
• 1 tbsp olive oil
• 1 &1/2 to 1&3/4 C unbleached all-purpose flour
• 1/4 c whole wheat flour
• 1 tsp salt
• 14 oz. can petite diced tomatoes, drained. (Push on tomatoes with spoon or use fingers to drain more liquid. continue to drain while dough is rising)
• 1/3 c. pizza sauce
• Toppings:
• 1 &1/2 to 2 c. shredded Mozzarella cheese
• Fresh basil
• Black olives, drained & sliced
• Mushrooms, sliced
• Grated Parmesan
• Other toppings of choice
• Instructions

Details

Servings 2

Preparation

Step 1

For dough:

Sprinkle the yeast over the water. Stir until the yeast is dissolved. Stir in the oil.

In a large bowl, combine all-purpose flour, whole wheat flour, and salt. Add yeast mixture and stir until a soft dough forms. Knead 10 minutes, adding more flour if necessary, or until the dough is smooth and elastic.

Lightly oil medium bowl. Add dough, turning once to oil the top. Cover with plastic wrap and let rise in a warm place about 1 hour, or until doubled in bulk.

Punch dough down to eliminate air bubbles. Lightly oil a deep baking dish & shape dough in dish.

Combine drained tomatoes & pizza sauce, mix well.

Layer cheese on top of dough first, then other toppings, ending with sauce. Sprinkle with Parmesan.

Bake pizza at 400 degrees F for 25-30 minutes.