Chicago-Style Deep Dish Pizza

• 3- 1/4 cups Bread Flour
• 3 teaspoons Sugar
• 4 teaspoons Instant/Rapid Rise Yeast
• 3 teaspoons Salt, Divided
• 1- 1/4 cup Warm Water
• 6 Tablespoons Olive Oil, Divided (plus A Little Extra)
• 1 can 28 Oz Crushed Tomatoes
• 1 can 8 Oz. Tomato Sauce
• 1 teaspoon Oregano
• 1 teaspoon Basil
• 1/2 teaspoons Garlic Powder
• 1/4 cups Grated Parmesan Cheese
• 8 ounces, weight Mozzarella, Grated
• 2 cups (approximate) Fillings Of Your Preference (pepperoni, Sausage, Veggies, Etc.)

1. Note: This recipe uses a 12 diameter, 2 deep, deep-dish pizza pan.
2. You can adjust to use a cake pan if you dont have a deep-dish pan, but there might be extra dough/fillings left over that dont fit!
3. For the dough, mix the bread flour, sugar, instant yeast, and 2 teaspoons salt in a bowl.
4. Make a well in the middle of the dry ingredients, and add the warm water (115-125 degrees F) plus 4 Tablespoons olive oil.
5. Mix and knead everything together until the dough clings to itself and cleans the sides of the bowl.
6. Then turn the dough out on a floured surface and knead it for five more minutes.
7. Take a large mixing bowl and spread a little olive oil around the bottom and sides.
8. Put the dough in the bowl and roll it around a little so that the whole surface of the dough has a thin coating of oil.
9. Cover the bowl with plastic wrap and a kitchen towel, and let it sit in a warm place for 90 minutes to rise until doubled in size.
10. While the dough rises, make the sauce.
11. Combine crushed tomatoes, tomato sauce, remaining 2 Tablespoons of olive oil, oregano, basil, remaining 1 teaspoon salt, garlic powder, and the Parmesan cheese.
12. Stir the ingredients together and then set the bowl aside to let the flavors combine.
13. After the dough has risen for an hour and a half, its time to put the pie together!
14. Preheat the oven to 450 degrees F. Take the dough out of the bowl and punch it down on a work surface, then knead for about a minute.
15. Divide the dough into two pieces, splitting it into 1/3 and 2/3.
16. Take the bigger piece and roll it flat into a large circle, until it is very, very thin.
17. When its totally rolled out, place it in the bottom and up the sides of your deep dish pan, so that you have an extra inch of dough remaining above the edges of the pan.
18. Now throw in whatever fillings you want.
19. My husband is a meat lover, so we did a whole bunch of sausage (browned first seems to work betterless grease) and tons of pepperoni, along with the grated fresh mozzerella.
20. You could also include veggies if thats your preference, but make sure that you thaw everything thoroughlyif there is extra water frozen onto them, youll end up with a soggy crust.
21. Once youre happy with your fillings, roll out the smaller piece of dough into a thin circle, then place it on top of the pizza.
22. It should cover the top of your fillings, to the outside of the pan.
23. Pinch the outside edges of the two pieces of dough together (or roll them together, so that the outside one rolls over the top towards the center, pulling the inside piece into the roll) all the way around the pan.
24. Then poke a number of small holes to provide a vent in the top crust.
25. Now just pour the sauce on top (you probably wont need all of itit shouldnt pour over the sides of the crust).
26. Bake the pizza in the oven on the bottom rack at 450F for 10-15 minutes, then move to the middle rack for another 25-30 minutes.
27. After its finished baking, remove it from the pan using a spatula and let it rest on a wood cutting board for a few minutes before serving.
28. You may want to use this time to put on those pants with the elastic waistband.
29. Enjoy!

bread flour, sugar, yeast, salt, water, olive oil, tomatoes, tomato sauce, oregano, basil, garlic, parmesan cheese, weight mozzarella, pepperoni

Taken from tastykitchen.com/recipes/main-courses/chicago-style-deep-dish-pizza/ (may not work)