Scott's Recipe

Godfather's Chicago-Style Deep-Dish Pizza

Category: Pizza

1 package (1/4 oz.) rapid-rise active yeast
1 cup warm water, between 105-115 degrees F
1 tsp sugar
1 tsp salt
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 lb shredded mozzarella cheese
1 lb cooked Italian sausage, crumbled
1 can (28 oz.) diced tomatoes, well drained
1 tsp dried basil
1 tsp dried oregano
1/2 cup grated Parmesan cheese


1. 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.
2. 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 minimum1 hour.
3. With oiled fingers press the dough into a deep-dish pizza pan.
4. 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.
5. 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