The cuisine of the Midwest reflects the predominant influences of its Swedish, Polish and German immigrants and is best known for being hearty; meat and dairy play a large role. Even though Midwestern cuisine is varied, I consider Chicago the culture capital of this region and searched primarily for a recipe that symbolizes its tradition. As I wavered between a great Meatloaf recipe and a Shrimp DeJonghe( shrimp Casserole), considered one of Chicago's oldest recipes, a deep dish Chicago style pizza brought the search to a quick and happy end. 
The dough was made from All Purpose Flour mixed with corn meal. Active dry yeast was dissolved in warm water with a little sugar and left in a warm spot to activate and bubble. The dough was mixed slowly starting with a cup of the flour, cornmeal, the yeast mixture and vegetable oil (I used my electric mixer with a dough hook) ending with the salt until all the flour was incorporated. The dough was placed in a warm place, in a well oiled bowl and sealed with plastic until double in size. It was punched down, placed into cake tins ( Note to self: get deep pizza pans)and left to rise for another 20 minutes or so. Two separate fillings were made. The first was made with 2 spicy and 2 regular Italian sausages removed from their casing and cooked in a pan until no longer pink. The base of the pie was layered with mozzarella slices, followed by the sausage, home-made Marinara sauce, more mozzarella and grated Parmesan. The second was filled with blanched and seasoned broccoli and spinach with the marinara and the two cheeses, with a chiffonade of fresh basil thrown in for flavor. Unbelievably good!
The kids declared this the best meal of all hands down- need I say more?
New England is up next.....
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