Chicago-Style Deep Dish Pizza Dough
Ingredients:
2 pkgs dry yeast ("Quick Rise")
2 C tepid water (90 degrees F)
1/2 C salad oil
4 T olive oil
1/2 C cornmeal
5 1/2 C flour
Instructions:
1. In the mixing bowl, dissolve the yeast in the water. Add the salad oil, the olive oil, the cornmeal and 3 C of the flour. Beat or process for 10 minutes. Add the dough hook and mix in the rest of the flour. Knead for 10 to 15 minutes. Put the dough onto a plastic countertop or a cutting board and cover it with a very large metal bowl. Allow dough to rise until double in bulk. Punch down and allow to rise again. Punch down again.
2. Oil two large round deep dish pans or cake pans. Divide dough between the pans. Put a little olive oil on your fingers and press and push the dough to the edge and up the sides of each pan. The dough should be 1/8" throughout.
3. Fill with desired toppings. Bake the pizzas in a preheated 475 degree F oven for 35 to 40 minutes or until the top is golden and gooey and the crust is a light golden brown.