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Thursday, October 21, 2010

Deep Dish Pizza (Chicago Style)

Okay, so we ate these for dinner last night and they were really good.  Definitely not super healthy and my only complaint was that they were too salty.  It could have been my fault, not the recipes...so just taste your seasonings as you go.  I got the recipe from annies-eats.com which I really love.  I made a couple changes based on other deep dish pizza recipes I read. 

*First thing to note is that the following recipe yields ONE 9" pizza.  I recommend doubling it because then you don't eat it all in one night and you have left overs.  Annies-eats even recommendeds freezing it for later. 

Ingredients:
For the dough:1½ cups plus 2 tbsp. (8 1/8 oz.) all-purpose flour
¼ cup (1 3/8 oz.) yellow cornmeal
¾ tsp. salt
1 tsp. sugar
1 1/8 tsp. instant yeast
½ cup plus 2 tbsp. (5 oz.) water, at room temperature
1½ tbsp. unsalted butter, melted
1 tsp. olive oil
2 tbsp. unsalted butter, softened

For the sauce:1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups) (my pans were smaller, so I couldn't fit all the cheese without it overflowing)¼ oz. Parmesan cheese, grated (about 2 tbsp.) (didn't have grated...just used the powdered kind)

Directions:
To make the dough, combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.  Mix until blended, about 1 minute.  Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping the sides and bottom of the bowl occasionally.  Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4-5 minutes.
Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.
While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.  Using an offset spatula (don't know what that is, so I just used my hands), spread the softened butter (I didn't use all of the butter) over the surface of the dough, leaving a ½-inch border around the edges.  Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.  Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl.  Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes.






















Preheat the oven to 425˚ F.  To assemble, coat a 9-inch round cake pan (I only had an 8" cake pan) with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.
(I cooked my dough for 10 minutes based on other recipe recommendations before adding any toppings) Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.









1 comment:

  1. Carlie! Why didn't you tell me you have a food blog?! I'm so excited to read about your journey with healthy eating! Glad to see seasonal vegetables and lots of homemade, fresh yumminess. It's so great you are getting recipes down before you have kids- I'm learning everything about homemaking as I go, but sounds like your a pro already! Love you, and I'm glad we can be blogging buddies/sistas...

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