Whats a good pizza recipe?
CHICAGO-STYLE DEEP DISH PIZZA The Crust (You’ll need an electric mixer or food processor with a dough hook for this) 2 packages dry yeast (“Quick Rise”) 2 cups tepid water (90 degrees F) 1/2 cup salad oil 4 Tbs. olive oil 1/2 cup cornmeal 5 1/2 cups flour In the mixing bowl, dissolve the yeast in the water. Add the salad oil, the olive oil, the cornmeal and 3 cups of the flour. Beat or process for 10 minutes. Add the dough hook and mix in the rest of the flour. Knead for 10 to 15 minutes. Put the dough onto a plastic countertop or a cutting board and cover it with a very large metal bowl. Allow dough to rise until double in bulk. Punch down and allow to rise again. Punch down again. Oil two large round deep dish pans or cake pans. Divide dough between the pans. Put a little olive oil on your fingers and press and push the dough to the edge and up the sides of each pan. The dough should be 1/8 inch throughout. The Filling 3/4 to 1 lb. sliced mozzarella cheese 1 28-oz. can of plum tomato
