Is the Chicago-Style Deep-Dish the best Pizza?

Ingredients

• 3-1/2 cups all-purpose flour
• 1/4 cup cornmeal
• 1 package (1/4 ounce) quick-rise yeast
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup olive oil
• 6 cups shredded part-skim mozzarella cheese, divided
• 1 can (28 ounces) diced tomatoes, well drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
• 1 pound bulk Italian sausage
• 48 slices pepperoni
• 1/2 pound sliced fresh mushrooms
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large bowl, blend 1-1/2 cups flour, cornmeal, yeast, sugar, and salt. In a saucepan, heat water and oil to 120°-130°. Add this mixture to the dry ingredients and beat just until moistened. Add the remaining flour to form a stiff dough.
2. Turn the dough onto a floured surface and knead until smooth and elastic, typically taking 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover and let it rise in a warm place until doubled, approximately 30 minutes.
3. Punch the dough down and divide it in half. Roll each portion into an 11-inch circle. Press the dough onto the bottoms and up the sides of two greased 10-inch cast-iron or other ovenproof skillets. Sprinkle each pizza with 2 cups of mozzarella cheese.
4. In a large bowl, combine tomatoes, tomato sauce, tomato paste, and seasonings. Spoon 1-1/2 cups of this mixture over each pizza. Layer each pizza with half of the sausage, pepperoni, mushrooms, 1 cup mozzarella, and 2 tablespoons Parmesan cheese.
5. Cover and bake at 450° for 35 minutes. Uncover and bake until lightly browned, approximately 5 minutes longer.

Nutrition Facts:

• Each serving (1 piece) provides about 407 calories, 23g fat (9g saturated fat), 49mg cholesterol, 872mg sodium, 32g carbohydrates (4g sugars, 2g fiber), and 20g protein.

Q: Is deep-dish pizza dough different from regular pizza dough?
A: Yes, deep-dish pizza dough typically contains more fat (olive oil or butter) than regular pizza dough. Additionally, deep-dish dough often includes cornmeal, imparting a distinct color, flavor, and texture to the crust. There are various pizza styles, each with its unique dough characteristics.