| Chicago Pizza, sometimes known as deep dish, has | | | | 10 - 15 minutes. |
| been around since 1943. Soldiers who had served in | | | | Transfer the dough to a cutting board or granite |
| Italy during World War II, brought home a taste for | | | | countertop that's been dusted with a little flour. Cover |
| Pizza and an enterprising guy names Ike Sewall | | | | the dough with a damp dish towel or a large metal |
| started serving a deep-dish pie at his Pizzeria Uno | | | | bowl and let it sit until it doubles in size. |
| restaurant. | | | | Punch it down and then cover it so it can rise again. |
| Demand for the pizza was so great that before long | | | | When it's doubled in size again, punch it down. If you're |
| Sewall's invention was being served at Pizzeria Due, | | | | using cake pans, divide it into two loaves. |
| Gino's Pizza, and Gino's East. Rudy Malnati, the original | | | | When the dough has doubled in size, beat it down and |
| chef at Pizzeria Uno -- and some say the creator of | | | | let it rise again. After it's risen, punch it down once |
| the Chicago pizza - taught his son Lou the tricks of the | | | | more and divide it in half if you're using cake pans. |
| trade. And in 1971, he opened a suburban Chicago | | | | If you're ready to cook the pizza, preheat the oven to |
| pizzeria called Lou Malnati's, and the rest is, as they | | | | 475 degrees. Liberally oil a 14" Chicago pizza pan - or |
| say, history. | | | | the two cake pans, if that's what you're using. Put |
| The Chicago pizza spread throughout the country, and | | | | some olive oil on your fingers and put the ball of dough |
| today, they're available almost everywhere. Purists will | | | | in the pan. Use your fingers to push the dough so that |
| swear they're not as good as the pies made in | | | | it covers the bottom and sides of the pan. It should be |
| Chicago. If you're not headed there, you can order a | | | | about 1/8" thick. |
| pizza online from Lou Malnati's and see for yourself. | | | | Unlike traditional pizza, the cheese is on the bottom of |
| Another option is to make a Chicago pizza yourself at | | | | a Chicago pizza. Use enough sliced mozzarella or |
| home. It's not difficult, but you will need some tools -- | | | | provolone cheese to cover the bottom of the pan with |
| especially a 14" deep-crust pizza pan. If you don't have | | | | several layers of cheese. Spread the contents of a |
| one, you can substitute two cake pans. | | | | 28-ounce can of crushed tomatoes over the crust. If |
| To ensure that your home-made pizza has the flaky, | | | | you can find them, use San Marzano tomatoes, which |
| crispy crust Chicago pizza's are known for, make the | | | | have the best flavor, and season them with dried basil |
| dough yourself. It's easiest if you have a stand mixer | | | | and oregano, to taste. |
| with a dough hook. | | | | Crushed garlic is added next, but if you prefer, you can |
| Combine two packages of dry yeast with two cups | | | | used minced garlic or garlic powder. |
| of warm water in the bowl of your mixer. Stir the | | | | The classic Chicago Pizza features the most popular |
| yeast until it dissolves, and then add: | | | | pizza toppings - Italian sausage, pepperoni, green |
| Vegetable Oil - 1/4 cup | | | | peppers, onions, and mushrooms. Saute the sausage |
| Olive Oil - 4 Tablespoons | | | | and veggies, then spread them over the tomatoes. |
| Cornmeal - 1/2 cup | | | | Drizzle with olive oil. Then grate some fresh Parmesan |
| Flour - 3 cups | | | | cheese over the top. |
| Stir the ingredients together to moisten and then beat | | | | Let the pizza bake for around 35 minutes. |
| them for about ten minutes. | | | | If you want something healthier, you can use whatever |
| Switch off the mixer and attach the dough hook. Then | | | | pizza toppings you like. Broccoli or chicken are tasty |
| add another 2-1/2 cups of flour and beat for another | | | | substitutes for the meats. |