{As I begin my adventure in the kitchen  I will share with you my yummy favorites and even my burnt to a crisp dishes that set off the fire alarm.} 



Chicago’s Deep Dish 


2 pkgs rapid rise dry yeast 

2 c warm water 

1/2 c canola oil 

4 Tbsp olive oil 

1/2 c cornmeal 

5 1/2 c flour 



1/2 c  mozzarella 

2 c Italian-style whole peeled tomatoes, drained and squished 

1 tsp basil 

1 tsp oregano 

1/2 tsp garlic powder 

3 Tbsp Parmesan cheese 

1 Tbsp olive oil 


~ In a stand mixer, dissolve the yeast in water.  Add the oils, cornmeal, & half the flour.  Beat for 10 minutes. 

~ Attach dough hook, add remaining flour, and mix dough for 5 minutes 

~ Remove dough, place on clean counter top, cover with a large metal bowl 

~Allow to rise until double (~30min) punch down dough, allow to rise until double, punch down again and your dough is ready!  

 {I was able to take half wrap in Saran wrap and freeze it for next time.} 

~ Preheat your oven to 475 

~ Oil your deep-dish pan, push in dough until 1/8th inch thick. 

~Put in mozzarella and toppings { I used Canadian bacon and pineapple} 

~ Mix together sauce ingredients pour on top, splash some parmesan and oil and toss in the oven. 

~ Bake for 35-40 minutes and enjoy!


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