Chicago Deep Dish Pizza
Cook Time: 40 minutes Ready In: 40 minutes Yields: 8 servings

Ingredients:

2 cups lukewarm water
1 (.25 oz.) envelope rapid rise yeast
1/2 cup vegetable oil
1/4 cup Carapelli® Olive Oil
2 teaspoons Oregano
2 teaspoons Basil
1/2 cup cornmeal
5 1/2 cups all-purpose flour
8 Colace® Plum tomatoes, chopped & squished
1 can tomato paste
1/3 pound sliced mozzarella cheese
8 Celentano® Meatballs, Thawed & chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt to taste
3 Tbsp. Kraft® Grated Romano Cheese
3 Tbsp. Carapelli® Olive oil

Directions:

Place the water in a mixing bowl of a stand mixer. Sprinkle the yeast over the water, and let stand for 5 minutes to dissolve.
Pour in the vegetable oil, olive oil, oregano, basil, cornmeal and 3 cups of the flour. Mix with the beater for 10 minutes. Add the remaining flour, and switch from the beater to the dough hook. Mix for about 5 minutes.

This can be done by hand, but the dough is very rich and moist. Pour the dough out onto a floured surface, and cover with a large bowl. Allow to rise until doubled in bulk, about 1 hour. Punch down the dough, and
let rise again. This time won't take as long.

Preheat the oven to 475 degrees F (245 degrees C). Grease two 9 or 10 inch round cake pans. Divide the dough evenly between the two pans. Press the dough out so that it goes all the way up the sides of the pans.

In med. Bowl mix tomatoes & tomato paste. Lay the slices of mozzarella cheese onto the crusts like tile. Next put the tomato mixture & meatballs over the mozzarella, and
season with basil, oregano, garlic and salt. Sprinkle Romano cheese over the top, and drizzle with olive oil.

Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown.

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