Who doesn't love homemade pizza? Any pizza for that matter! This past weekend I couldn't think of a better way to cheer on the Green Bay Packers than with pizza and popcorn. My hus took care of the popcorn and left me to the pizza.
In honor of my upcoming trip to Chicago I did some investigating about their pizza. It seems there is some argument surrounding the better pizza - Chicago vs. New York style pizza. Think deep dish vs. thin crust. Think knife and fork vs. hands. And in the end...think no comparison! The two types of pizza are so different! They both taste great! You will make your family and friends happy with either selection! And even happier if you make your pizza crust from scratch.
Chicago Style Deep Dish Pizza.
Pizza Dough (see recipe below, use your own recipe, or use store-bought dough)
Pizza Topping (I used italian-seasoned pork sausage (cooked ahead of time), turkey bacon (much like canadian bacon), and onions)
Grease a standard size cheesecake spring pan. Press dough evenly across the bottom and up the sides. Place slices of mozzarella on top of the dough. Top with meat, onions, and any other pizza toppings of your choice. Spread pizza sauce across the top. Sprinkle with additional cheese and italian seasoning if desired. Bake in a 425 degree oven for about 30 minutes or until crust is browned.
(recipe by me)
1 cup water
1/4 cup garlic-infused grape seed oil
1 1/2 teaspoons salt
1/4 cup cornmeal
2 3/4 cups all purpose flour
2 1/2 teaspoons yeast
Please ingredients in bread machine - in the order they are listed. Turn to dough setting and let the magic happen! Watch the machine for the first 5-10 minutes to ensure you liquid to dry ratio is inline. Adjust as necessary.