PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA RECIPE IN 1943

Steps:

• Crust:.
• 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 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 to 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, drain it of its 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.