For #2555 & #2553

CHICAGO STYLE DEEP DISH PIZZA MAKER RECIPES

PIZZA CONSTRUCTION

Building a deep dish pizza:

1. Roll out dough to form a circle slightly larger than the size of the pan.  Pack excess dough to sides of pan.
2. Layer in mozzarella cheeses, sausage, mushrooms, and/or other embellishments, and then add tomato sauce. Sprinkle on another layer of cheese, including parmesan and/or romano.
3. Bake in preheated oven at 450°F for 25 minutes or until crust is golden brown.

ADVANCED PIZZA CONSTRUCTION

The Incredible Chicago-style Double Crust Deep Dish Pizza (a real mouthful):

1. The bottom crust should be thin. Place dough in the pan with it overlapping the edges of the pan.
2. Add a layer of shredded mozzarella cheese. Save 20% of this cheese for the top layer.
3. Now add a layer of sausage (precooked and drained, making it less fatty).
4. Add mushrooms or other favorite embellishments as next layer.
5. Another layer of dough is added to form the second crust. Pinch both layers of dough together and pack excess to inside of pan.
6. Spread tomato sauce over entire second layer.
7. Now add grated Parmesan, Romano and mozzarella cheeses and season to taste.
8. Place on middle rack of oven and bake at a a preheated 500°F for 25-30 minutes or until crust is golden brown.
9. Allow your masterpiece to cool a few minutes before cutting.

BUON APPETITO!

VARIATIONS AND SHORT-CUTS

One of the marvelous things about double crust pizza is that the two layers of dough seal in the flavor and moisture. This allows the use of many ingredients which would normally dry out when placed on top of a conventional pizza. For example, seafoods and fresh vegetables. Be inventive!   Try a whole wheat crust or a quiche-type dough.

If you are lazy or in a hurry, there are many good pre-made doughs which can be purchased at your local grocer. Frozen french bread doughs are particularly good. Those of us who own food processors should consult their instruction booklets for speedy methods of making dough, grating cheese and chopping or slicing vegetables.

Published by Sassafras Enterprises, Inc.

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Sassafras Enterprises, Inc., 1622 W. Carroll Ave., Chicago, IL 60612

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