Deep Dish Pizza Chicago Style (Lou Malnatti'S)

• DOUGH
• 3 t sugar
• 2 packages active dry yeast
• 1 1/4 C warm water
• 3 1/4 C bread flour
• 3 t salt
• 4 T vegtable oil
• SAUCE
• 1 28 oz. Can crushed tomatoes and 1 16 oz. can crushed tomatoes
• 2T Olive oil
• 1t oregano
• 2t chopped fresh basil or 1t dried basil
• 1t salt
• 1 clove garlic, crushed
• 1/4 C freshly grated parmesean
• STUFFING
• 1/4 pound fresh spinach
• 8 oz grated mozzarella

1. DOUGH
2. Dissolve sugar and yeast in water and set aside. Mix flour and salt in large mixing bowl. Make a well and add yeast mixture and oil. Mix and knead until dough cleans the sides of the bowl. Turn out onto floured surface and knead 5-6 minutes more. Dust with flour and place in dusted mixing bowl. Cover with plastic wrap and kitchen towel and place in warm place until 2x in size (1-1.5 hours). Punch down dough and turn out to floured surface. Separate out into two pieces, one slightly larger than other (bottom crust). Roll bottom out until 3" larger than pan and 1/8" thick. Oil bottom and sides of the pan. Roll top crust out to same size as pan. Push bottom crust into pan and corners, trying to eliminate air pockets.
3. SAUCE: Drain off all liquid from canned tomatoes and combine all ingredients.
4. STUFFING: Wash and dry spinach and remove stems. Finely chop and combine ingredients
5. ASSEMBLE AND BAKE: Preheat oven to 475. Add spinach and cheese mixture evenly on top of bottom crust. Add top crust and crimp to bottom crust at edge of pan. Press down on top crust and cut 1 inch slit. Spread tomato mixture on top. Bake on lowest rack for 10 minutes and middle rack for 25-30 minutes.

dough, sugar, active dry yeast, water, bread flour, salt, t, tomatoes, t, oregano, fresh basil, salt, clove garlic, freshly grated parmesean, fresh spinach, mozzarella

Taken from www.epicurious.com/recipes/member/views/deep-dish-pizza-chicago-style-lou-malnattis-50159325 (may not work)