PIZZA CHICAGO STYLE DEEP DISH
Steps:
- Dissolve yeast in 1/2 cup warm water. Add honey. Set aside for 5 minutes. Meanwhile in the large bowl of a Kithchenaid mixer with dough hook, add flour, corn meal, salt, olive oil and butter. Mix to combine. Add yeast mixture and the rest of the water and knead on low speed for 5 minutes. Dough will be soft. Place dough in a large oiled bowl, cover bowl tightly with Seran wrap, place in a warm place and let rise until doubled in size, about 2 hours. Preheat oven to 450ºF. Oil a 14" deep pizza pie pan. Remove dough from bowl and place in pizza pan. Allow to rest 5 minutes. This dough is more than you will need for a 14" pizza. Spread dough out using fingers. Push the edges of the dough up the sides. You don't want dough to be thick on bottom or up sides of pan. Use rest of dough to make a small 4" pizza if desired. To assemble pizza, lay the slices of cheese evenly over crust. Crumble the Italian sausage over the cheese layer almost covering the layer of cheese. Add the onion. Spoon pizza sauce over the pizza. You will not need all the sauce. Sprinkle the parmesan cheese over the top. Bake immediately for 45-47 minutes placing pizza on lower third of oven. Cook until crust is browned.
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