Dissolve yeast in water. Add sugar, salt, and oil. Stir in flour to make a soft dough. turn out onto well-floured board. Knead about 3 minutes. Put in greased bowl; cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.
Sauce and Topping:
Combine tomatoes, oregano, and sugar. Set aside.
Brush a 14-inch, deep-dish pizza pan with oil; sprinkle with cornmeal. Punch dough down; press in bottom of pan. Let rise about 30 minutes. Arrange cheese over dough. Place sausage over cheese. Spread with tomato sauce. Sprinkle with Parmesan cheese. Place pizza in a 500° oven. Immediately reduce heat to 450° and bake 20–25 minutes or until cheese is melted and Crust is golden.
Fun Fact: Chicago lays claim to a number of regional specialties, all of which reflect the city’s ethnic and working class roots. Included among these are its nationally renowned deep-dish pizza and the Chicago-style hot dog. The grand tour of Chicago cuisine culminates annually in Grant Park at the Taste of Chicago, the largest food festival in the world, which runs from the final week of June through Fourth of July weekend.
This Chicago-Style Pizza recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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