Chicago Deep-Dish Style Pizza Dough

Source: Midwest Living

3-1/4 cups all-purpose flour
1/4 cup semolina flour
2 packages active dry yeast
1 cup warm water (120 degree F to 130 degree F)
3 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon salt

In food processor, combine flour, semolina, and yeast. In a small bowl, combine water, oil, honey and salt. Turn food processor on and pour water mixture through feed tube in a steady stream. Process till dough forms a mass and cleans sides of the bowl. Turn dough out onto a lightly floured surface. Knead for 5 minutes or till smooth and elastic. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place till double (45 to 60 minutes).

Punch dough down. Turn dough out onto a lightly floured surface. Cut dough into 4 portions with a serrated knife. Cover; let rest 10 minutes. Makes 4 individual pizzas.

Note: The Midwest has its own unique style of pizza, created in Chicago in 1943. Two rivals claim the honor - Rudy Malnati, the scion of Lou Malnati ' s Pizzeria, and Ike Sewell, who founded Pizzeria Uno. Chicago-style deep dish pizza is typically eaten with a knife and fork; although there is a lot of dough involved, it's relatively thin, patted out by hand, and pulled up high on the sides of a deep dish pan to encase the delicious ingredients. According to Rudy ' s grandson Rick, " only Chicago's finest Lake Michigan water can produce a truly delicious Chicago-style deep dish pizza crust!"

For Malnati's deep dish pizza, the ingredients are placed on the pizza in reverse order from a regular pizza. This dough also makes delicious grilled or traditional round pizzas. Leftover dough can be frozen for later use. Simply thaw and roll out the pizza crust. Dough can be made in the automatic bread machine, putting the liquid ingredients first, dry ingredients next, instant yeast last. Put the machine on the Dough setting.