Saturday, September 14, 2013
Deep Dish Pizza
So once in a while I will see a recipe for deep dish pizza on Pinterest.
And I usually pin them then put them to the side.
Mainly because I know that I am not going to make anything that tastes like Chicago pizza does.
At least I haven't.
I decided to give this recipe a try.
I actually tripled the recipe and made three "pies".
And the verdict is...
Okay, it isn't Chicago pizza.
It can't be.
I don't live in Chicago.
But it is a really good deep dish pizza.
I wanted to eat the whole thing.
The only warning I have with it (other than it is a LOT of calories if you eat the whole thing) is that it is a bit time consuming due to the rising of the dough. I did it on a Monday which was a bit of a challenge with school, homework, and kid activities. Next time I will make this on a weekend...
Here is the recipe for the crust.
1 1/2 cups plus 2 Tbsp all purpose flour
1/4 cup cornmeal
3/4 tsp salt
1 tsp sugar
1 1/8 tsp yeast (I use instant)
5 oz warm water (or 1/2 cup plus 2 Tbsp)
1 1/2 Tbsp unsalted butter melted
1 tsp olive oil
2 Tbsp unsalted butter, softened
Mix the flour, cornmeal, salt, sugar, and yeast together.
Add in the water and melted butter.
Mix together for about five minutes. (You can use a mixer like in the original recipe; I usually just do it by hand)
Roll dough into a ball. Place in a bowl with a little olive oil, coating the ball with the oil. Cover and let rise until almost doubled (45-60 minutes).
After the dough has doubled, roll out into an 8 x 6 rectangle.
Spread the softened butter over the top of the dough (leaving a border around the edges).
Start at the short edge and roll up into a cylinder. Flatten the cylinder (into another rectangle).
Fold the rectangle like a business letter, folding into thirds. Form into a ball, pinching the seams. Place back into the oiled bowl and let it rise again (about the same amount of time, until doubled).
Lightly oil a 9 inch pie plate/pan with olive oil.
Take dough and roll out into a 13 inch circle.
Place in the pie plate, pressing down on the bottom and up the sides.
Add cheese (I used about 8 oz of shredded mozzarella), the toppings (we had a cheese, a pepperoni, and a salami/sausage version), then top with sauce. Add a little shredded Parmesan to the top.
Bake at 425 for 20-30 minutes, until the crust is golden brown.
Let it sit about 10 minutes before cutting.