- 1 1/2 cups water
- 1 teaspoons sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 3 1/2 cups flour
- 1/2 cup yellow cornmeal
- 1 teaspoons salt
- 1/2 cup olive oil
- 1 1/4 lb Sliced mozzarella or provolone cheese
- Other toppings (Italian sausage, pepperoni, onion...)
- 1 can Crushed tomatoes (28 oz)
- Oregano, basil, garlic...
- Grated parmesan cheese
How to make it
- Add all ingredients except oil to a mixing bowl and mix with a dough hook on low speed till the ingredients are combined.
- Add oil and mix another 7 minutes. The dough should make a moist smooth ball, not sticky.
- Cover and let rise.
- Or use a bread-maker.
- Heat oven to 400°.
- Coat the bottom of a well-seasoned 15x2" deep-dish pan (or a 15" cast-iron skillet) with olive oil.
- Place dough in the center of the pan and press it out until it covers the bottom and up the sides of the pan.
- Cover the dough with sliced cheese.
- Add whatever toppings you want. (Italian sausage is popular in Chicago.)
- Pour tomatoes on top and spread out.
- Add spices and grated parmesan cheese.
- Bake at 400° for 30-40 minutes.
- Allow to cool for 15 minutes.