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Chicago Deep Dish Sausage Cheese Pizza
Great introduction to the pizza pie! One bite and you would think you were in the windy city.
1 (14-inch) pizza
25 to 30 minutes
2–1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
1 teaspoon salt
1 cup very warm water (120° to 130°F)
3 tablespoons olive oil
2 teaspoons cornmeal
1 pound (4 cups) shredded mozzarella cheese
1- 1/2 pounds/850 g fully cooked reduced fat sausage, crumbled and drained
2 cans (14-1/2-ounce) Italian style diced tomatoes, well drained
1/2 cup grated Parmesan cheese
Place oven rack on the lowest shelf and preheat oven to 500°F.
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Stir water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Grease 14-inch deep dish pan and sprinkle with cornmeal. Press dough into pan so that bottom of pan is all covered and the dough reaches 1-1/2 inches up the side of the pan. Sprinkle evenly with mozzarella cheese; crumble sausage over cheese. Top with tomatoes and Parmesan cheese.
Place in preheated oven; immediately reduce heat to 400oF. Bake 25 to 30 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.