Chicago seems to be pretty much in the news these days. People may not realize that Chicago has always been a great foodie city. I prefer deep dish pizza. You can pack a good meal in a pizza pie. With the economy tight, this meal won’t break your budget and possibly allow you to have leftovers.

Chicago style pizza is a deep dish style of pizza developed in Chicago. The term also sometimes refers to “stuffed” pizza, another Chicago style. True Chicago-style pizza features a buttery crust with generous amounts of cheese and chunky tomato sauce. If and when you’re in Chicago, be sure to check out these deep dish establishments:

• Aurelios
• Connie
• By Edwardo
• Giordanos
• East of Gino
• Home Run Inn
• From jake
• Lou malnati
• From Nancy
• Pizzeria Uno
• Rosati

Chicago soup plate

1 package fast growing active yeast (1/4 ounce)

1 cup of warm water, between 105 and 115 degrees F

1 teaspoon granulated sugar

2 1/2 cups of flour

1/2 cup yellow cornmeal

1/4 cup olive oil

1 pound mozzarella cheese shredded

1 pound cooked Italian sausage, crumbled

1 can (28 ounces) diced tomatoes, well drained

1 teaspoon dried sweet basil

1 teaspoon dried oregano

1/2 cup of grated Parmesan cheese

1. In the bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of flour, salt, cornmeal, and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough adheres to the hook, then knead on speed 2 for 5 more minutes. Place the dough in a greased bowl and cover. Let stand for 1 hour.

2. Using greased fingers, press dough into deep dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes on the sausage. Top with the basil, oregano, and Parmesan cheese. Bake in a 500 degree F oven for 15 minutes.

3. Reduce heat to 350 degrees F and bake for 20 minutes, or until crust is golden brown.

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