Chicago Deep Dish Pizza
Dough 3.25 cups all purpose flour 0.5 cup yellow cornmeal 1.5 tsp salt 1 tbsp white plain sugar 2.25 tsp standard yeast 1.25 slightly warm water 0.5 cup (in 2 quarter cup segments) unsalted butter melted to room temperature (not too hot) olive oil for coating dough Sauce 2 tbsp olive oil 1 small onion chopped very small 4 large cloves garlic minced 1 tsp salt 1 tbsp dried oregano 1 tsp crushed red pepper one 28 oz crushed tomatoes can 0.5 tsp granulated sugar Toppings 4 cups (flexible amount needed per taste) shredded mozzarella cheese (whole milk) 0.5 cup grated parmesan optional toppings veggie version (basil leaves, diced red onion, diced bell pepper) optional toppings meat version (pepperonis, ground italian sausage, basil leaves) Instructions Dough Mix all dry ingredients together for the dough well in a large mixing bowl. Add water and butter (only 0.25 cup of it now). They should be warm but not hot (definitely not burning). The yeast is sensitive and if you make it too hot it will die and dough will not rise. Use an electric mixer ideall and mix until dough turns consistency desired. This will be when the mixing no longer returns to the bowl but all the dough stays together and sticks to the mixer (but not the sides of the bowl) Make it into a dough ball apply a light coating of olive oil to the dough ball so it doesn’t stick to the bowl. Cover the bowl in tinfoil tight and place bowl somewhere warm (like a sun room or frankly room temperature works as well) and leave it to rise for 2 hours mininum or the ball has doubled in size. Now flour a counter surface lightly and flatten your dough ball into a large rectangle. Spread the last 0.25 cup of melted butter over the dough. Roll the dough into the butter. Note: roll the butter do not kneed together. Then mash together into a large dough ball. Goal is the butter stays inside and thus this method. Place covered again in mixing bowl in fridge for 1-2 hours until it has risen more and is puffy. Instructions Sauce Heat olive oil in large, deep frying pan. Add onion and garlic and saute until soft or at least mostly there. Add all sauce seasonings and saute another 10 seconds while stirring. Add tomatoes and sugar and mix well. Reduce heat to low, simmer, uncovered, for 25 minutes. Instructions after the above is ready Grease large deep, circular 12 inch pan. Or two 9 inch pans if making two pizzas. Prep a counter surface with flour and use roller to spread out the dough into at least a 16 inch diameter. Put it in the pan, should be a thin layer and completely cover the inside. Note: there will be extra hanging out the top. WAIT until you have it fully built before trimming that off. Add cheese to the pan, it will be less than 4 cups but add enough that there is a solid and thick layer of it. Make a layer or two of toppings, it should be a solid layer whatever you do without holes in it. Can be multipe toppings thick. Add all the sauce (if doing a 12 inch pan). Add thin layer of grated parmesan to top. image: “/images/deeppizza1.jpg” ...