CHICAGO STYLE DEEP DISH PIZZA

      Title: CHICAGO STYLE DEEP DISH PIZZA
  Categories: Pizza
       Yield: 6 Servings
  
       1 ea Crust
       1 c  Warm water (110-115 deg)
       1 pk Active dry yeast
   3 1/2 c  Flour
     1/2 c  Coarse ground cornmeal
       1 ts Salt
     1/4 c  Vegetable oil
       1 ea Filling
       1 lb Mozzarella, sliced
       1 lb Sausage
      28 oz Can whole tomatoes
       2 ea Garlic cloves, minced
       3 ts Dried oregano, -or-
       5 ea Basil leaves, shredded
       4 tb Grated Parmesan cheese
  
   Drain and coarsely crush the tomatoes. Remove sausage from casing and
   crumble.  Pour the warm water into a large mixing bowl and dissolve
   the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt,
   and, and vegetable oil.  Mix well with a spoon. Continue stirring in
   the rest of the flour 1/2 cup at a time, until the dough comes away
   from the sides of the bowl. Flour your hands and the work surface and
   kneed the ball of dough until it is no longer sticky.  Let the dough
   rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes
   in a warm place, until it is doubled in bulk. Punch it down and kneed
   it briefly. Press it into an oiled 15-inch deep dish pizza pan, until
   it comes 2 inches up the sides and is even on the bottom of the pan.
   Let the dough rise 15-20 minutes before filling. Preheat the oven to
   500 degrees. While the dough is rising, prepare the filling. Cook the
   crumbled sausage until it is no longer pink, and drain it of it's
   excess fat. Drain and chop the tomatoes. When the dough has finished
   its second rising, lay the cheese over the dough shell. Then
   distribute the sausage and garlic over the cheese. Top with the
   tomatoes.  Sprinkle on the seasonings and Parmesan cheese. Bake for
   15 minutes at 500 degrees. Then lower the temperature to 400 degrees
   and bake for 25 to 35 minutes longer. Lift up a section of the crust
   from time to time with a spatula to check on its color. The crust
   will be golden brown when done.  Serve immediately.
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