How do I make a deep dish pizza instead of a traditional pizza?

Deep dish pizza is delicious and was originated in Chicago. It is also called Chicago -style pizza. Deep dish pizza differs from regular Neopolitan pizza because of its crust.

The deep dish pizza has a very thick, deep crust while the Neopolitan has a thin crust and is very popular in New York style pizza. Deep dish pizza also has large amounts of cheese and sauce and the crust which can be as high as 3 inches, serves as a sort of bowl as well. The toppings are placed under the sauce as apposed to on top of it.

Deep dish pizza is not that old. It was only originally first made in 1943 at a place called Pizzeria Uno in Chicago. Some argue that it was the pizzerias founder Ike Sewall that came up with the idea while others say it was the pizzerias' chef Rudy Malnati who came up with it.

Some people confuse deep dish pizza with pan pizza. They may look alike but pan pizza differs because it has a very thick crust and the toppings are placed on top of the sauce like a traditional pizza. No matter what kind of pizza you enjoy, deep dish pizza is worth trying out if you have never had it before.

Your taste buds are in for quite an enjoyable experience. Cooks. Com has some excellent deep dish pizza recipes.

Here is one of them... "1-1/2 pkg. Active dry yeast 1 c. Warm water 3-1/2 c.

Flour 1 tbsp. Sugar 1 tsp. Salt 1/2 c.

Yellow cornmeal 1/4 c. Vegetable oil TOPPING: 28 oz. Italian Plum tomatoes or 6 med.

Fresh tomatoes, drained and squished Pinch of salt Chopped garlic 1 tsp. Each basil and oregano Mozzarella cheese, sliced thin Parmesan cheese, freshly grated Green pepper, chopped Onion, chopped Mushrooms, chopped Dissolve yeast in 1/2 cup warm water. Add sugar and stir well.

Let sit at least 5 minutes. In a large mixing bowl, combine flour, salt and cornmeal. Make a well in the center of the flour.

Add the yeast mixture, vegetable oil and 1/2 cup warm water. Stir and mix thoroughly until the dough cleans the sides of the bowl. Turn the dough out of the bowl onto a well-floured work surface.

Knead and pound the dough for 5-6 minutes until it is smooth and soft. Dust the dough and a large mixing bowl lightly with flour. Place dough in the bowl and cover with plastic wrap and a kitchen towel.

Place in a warm place (such as a slightly warmed oven). Let rise until doubled, about 1-1/2 hours. Then punch down, turn out of bowl and knead for about 2 minutes.

Oil the bottom and sides of a deep dish pizza pan, sprinkle with a bit of cornmeal. Spread dough in pan with your fingers (let it sit in pan about 10 minutes before you spread the dough, it will spread easier). Push it to from a raised border around pan.

Preheat oven to 475 degrees. Prick bottom of crust with a fork at 1/2 inch intervals. Bake for exactly 4 minutes on lowest rack in oven.

Remove from oven and lay Mozzarella cheese on crust. Spoon tomato mixture over cheese. Add the veggies then sprinkle on Parmesan cheese.

Bake at 475 degrees for 5 minutes on lowest rack in oven, then move pizza to oven rack 2 slots above lower rack. Bake 30 minutes more until done. Can make 2 small custard dish size cheese only pizzas for kids.

Bake for 2 minutes on lowest rack, then bake about 10 minutes more on higher rack. " https://secure.wikimedia. Org/wikipedia/en/wiki/Chicago-style_pizza http://www.cooks.com/rec/doc/0,1626,152184-244201,00.html.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.