Chicago Style Deep Dish Pizza
"Pizzeria Uno" Style Pizza
In Chicago...eating pizza is a dining experience, not just a snack as in
most places. But it wasn't always that way. Ike Seawell changed things back
in 1943 when he created deep dish pizza. (Some folks call it Chicago Pizza.)
This recipe was adapted from the book The Frugal Gourmet Cooks
American by Jeff Smith. Jeff has tried to figure out how it's done at
Pizzeria Uno and he thinks he is very close. He ran his recipe by Mama, a
gorgeous black woman who has been cooking pizzas there for thirty years,
and she smiled and nodded. You can't get much better than that!
Dough Recipe
2 packages rapid rise dry yeast
2 cups warm water
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour
In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the
water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat
for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead
for several minutes with the mixer. (Note: because the dough is very rich
and moist, it would be difficult to do this by hand.)
Remove dough and place on a clean countertop. Cover with a very large
metal bowl and allow to rise until double in bulk. Punch down and allow to rise
again. Punch down a second time and you are ready to make pizza!
Oil your deep-dish pizza pan. Depending on the size of your pan, place
some dough in the pan and push it out to the edges using your fingers. Put in
enough dough so that you can run the crust right up the side of the pan.
Make it about 1/8-inch thick throughout the pan.
Filling for a 9- or 10-inch Pan
1/3 pound sliced mozzarella cheese
2 cups Italian-style whole peeled tomatoes, drained and squished
1 teaspoon basil
1 teaspoon oregano
2 cloves garlic, minced
Salt to taste
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil
Place the cheese in tile-like layers on the bottom of the pie. Next put in
the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan
cheese for the top. Drizzle olive oil over the top of the pie and you are
ready to bake.
Variations: Before you put on the Parmesan cheese and olive oil drizzle, you
might like to add any or all of the following:
Italian sausage, hot or mild
Yellow onions, peeled and diced
Pepperoni, sliced thin
Mushrooms, sliced
Green sweet bell peppers, cored and sliced thin
Bake the pie in a 475°F oven until the top is golden and gooey and the crust a
light golden brown, about 35 to 40 minutes.
Italian Sausage (Chicago Style)
By David Aleksy
4 lbs. pork shoulder (or pre-ground from the grocery in a pinch)
4½ tsp. salt
2 tsp. freshly ground black pepper
4½ tsp. fennel seed
Red pepper to taste, about 1½ tsp.
Grind pork and mix in spices. Do not sauté the sausage, as it hardens it.
Try forming the sausage into 6-inch oblong loaves and microwave them on
the defrost setting until the pink barely disappears. Let the loaves cool,
then break them into bite sized chunks. Freeze and use as you desire.
*********************
New York Style
Pizza Crust
By Tom Lehmann (a.k.a. "The Dough Doctor")
Director, Bakery Assistance
The American Institute of Baking
DOUGH INGREDIENTS
VOLUME WEIGHT WEIGHT BAKER'S
(Single Pizza) (Single Pizza) (Bulk Quantity) PERCENT INGREDIENT
?? cups ?? ounces 25.0 pounds 100% High gluten flour
?? cups ?? ounces 14.5 - 16.25 pounds 58 - 65% Water
?? teaspoons ?? ounces 6.0 ounces 1.5% Salt
?? teaspoons ?? ounces 4.0 ounces 1.0% Olive oil
?? teaspoons ?? ounces 2.0 - 3.0 ounces 0.5 - 0.75% Compressed yeast
Note: Water temperature should be adjusted to give finished dough at 80 to
85 °F.
This formula produces a somewhat thin crust with a tough, chewy texture.
How to Prepare:
Standard Dough Making Procedure: Put water into the mixing bowl,
add the salt and sugar, then add the flour and the yeast. Mix at low speed
for about 2 minutes, then mix at medium speed until all of the flour has been
picked up into the dough. Now add the oil and mix in for 2 minutes at low
speed, then mix the dough at medium speed until it develops a smooth, satiny
appearance (generally about 8 to 10 minutes using a planetary mixer).
The dough temperature should be between 80 and 85F. Immediately
divide the dough into desired weight pieces and round into balls. Wipe the
dough balls with salad oil, and place into plastic dough boxes. Make sure that
the dough balls are spaced about 2 inches apart. Cross stack the uncovered
dough boxes in the cooler for 2 hours as this will allow the dough balls to
cool down thoroughly, and uniformly. The dough boxes can then be nested,
with the top box being covered. This will prevent excessive drying of the
dough balls.
The dough balls will be ready to use after about 12 hours of
refrigeration. They can be used after up to 72 hours of refrigeration with
good results. To use the dough balls, remove a quantity from the cooler and
allow them to warm at room temperature for approximately 2-3 hours. The
dough can then be shaped into skins, or shaped into pans for proofing.
Unused dough can remain at room temperature (covered to prevent drying)
for up to 6 hours after removal from the cooler.
Note: If using ACTIVE DRY YEAST (ADY) only half the amo0unt as
compressed yeast. Then suspend the ADY in a small quantity of warm water
(105 – 110F) and allow it to stand for 10 to 15 minutes. Add this to the water
in the mixing bowl, but do not add the salt and sugar to the water, instead,
add the salt and sugar to the flour, then begin mixing as directed.
If using INSTANT DRY YEAST (IDY) us only 1/3 the amount as
compressed yeast. Add the IDY to the flour along with the salt and sugar,
and begin mixing as directed.
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Papa Del's Style
Deep Dish Pizza
Papa Del's is located on Green Street in Urbana (Champaign), Illinois.
In all of my pizza travels, I have come to love Papa Del's original thick-crust
sausage pizza. This pizza is in a class of its own and cannot be compared to
Chicago-Style deep-dish pizza, which has a completely different type of
crust.
This recipe was adapted from a recipe by Pete Brooks. This pizza takes a
long time to prepare, about 4 hours, but is well worth the effort! This recipe
is a "work in progress" and is by no means complete. It is, by far, the most
authentic tasting Papa Del's recipe that I have come across.
Please, if you try this recipe and come up with improvements, take time to
share with me.
Dough
4 Cups Flour
1 Cup Milk
1 Tbsp. Butter
1 Tbsp. Sugar
1 tsp. Salt
1 Package Instant Dry Yeast
Scald milk. Add butter, sugar and salt. Allow milk mixture to cool to
"warm." Add yeast and mix thoroughly.
In a heavy-duty mixer (e.g., KitchenAid), add milk mixture. Slowly add
flour until the dough pulls away from the side of the bowl and forms a ball.
Knead dough for 5-10 minutes. Cover and allow dough to rise for 2 hours.
Punch down the dough, knead briefly, and allow to rise and additional 2 hours
until approximately doubled in bulk.
Sauce
The sauce: The improvisational cook's delight
1 Can (16 ounces) Tomato Puree
Salt to taste
Oregano
Thyme
Black pepper
Sweet basil
Garlic
Simmer sauce for 1/2 hour
Cheese
Using a coarse grater, grate 4 oz. mozzarella, 2-3 oz. provolone. Using a fine
grater, grate 1 oz. parmesan. (1 oz. Romano is optional)
Slice approx 1/8-1/4" thick 4 oz. mozzarella, 2-3 oz provolone.
Assembly & Baking
Grease a 10" deep-dish pizza pan. Roll the crust to fit the pan. The edges
should come to the top of the pan. Take the sliced cheese and layer it on the
bottom. Take some of the sauce and spread it on the cheese. Take more of
the cheese and spread a layer. Continue, but try to end up with mostly sauce
on top. (The cheese will overcook if it's exposed on top.)
Bake 45 minutes at 425 degrees F. Serves 4 *hungry* people
*********************
Chicago Style Stuffed Spinach
Pizza
When my friends first suggested eating a stuffed spinach pizza, the
first thought that raced through my mind was that of the canned vinegary
spinach found in the canned-goods isle at the supermarket. At first I
absolutely refused to even consider the idea but, after much persuasion and
a few cold beers, there sat our stuffed pizza.
To my amazement, the pizza was absolutely delicious. The spinach was
fresh and didn't taste much like spinach at all. It took on a whole new
dimension when eaten with the tomatoes, cheeses, and crust. The next time
we ordered this pizza, we added fresh mushrooms and onion and it got even
better. I am not ashamed to say that stuffed spinach pizza is now one of my
favorite pizzas.
The stuffed pizza is just that. Stuffed. The filling is completely
sealed inside a dough shell. Tomatoes and cheese are placed on the top shell
during the last few minutes of cooking which allows the top crust to brown
before the toppings are added.
Dough Recipe
1 1/2 pounds (5 cups) bread flour
1 1/2 cups water
1/2 cup extra virgin olive oil
2 teaspoons active dry yeast
1 teaspoon salt
In a stand mixer (KitchenAid), mix together the water, oil and yeast until
the yeast is fully dissolved. Add the flour and salt. Mix on low until most of
the flour has mixed with the wet ingredients. Increase speed and knead until
dough forms a cohesive ball and is smooth and silky, about 10 minutes.
Transfer dough to a large bowl and cover tightly with plastic wrap. Allow
dough to double in bulk, about two hours, punch it down and briefly knead it
again to collapse all of the air bubbles. Remove 1/3 of the dough and set
aside. Place the remaining dough in bowl and cover.
Filling Recipe
2 pounds fresh spinach, washed, dried, and chopped
1/2 pound fresh mushrooms, washed and cut into 1/8" slices (optional)
1 small onion, cut into 1/8" slices (optional)
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
16 ounces whole milk mozzarella cheese, shredded
Salt & pepper, to taste
While the dough is rising, preheat oven to 500-degrees F. Prepare the
filling by heating the olive oil in a large skillet and adding the spinach, garlic,
chile pepper, salt and pepper. Cook over high heat, stirring frequently, until
the spinach wilts and most of the excess liquid has evaporated. Drain the
spinach in a colander and set aside until needed. Blanch the mushrooms and
onions (in separate batches) in boiling water. Drain in a colander and set
aside until needed.
Topping Recipe
28 ounce can whole peeled tomatoes, drained and roughly crushed
5 to 6 fresh basil leaves, chopped
1/4 cup freshly grated Parmesan cheese
(Note: if you prefer, you can substitute your favorite pizza sauce in place of
the crushed tomatoes).
When the dough has doubled in bulk, punch it down and knead it
briefly (about 1 minute). Remove 1/3 of the dough and place it back in the
bowl, covering tightly. Roll the large portion of dough out into a 16" circle.
Place the dough into a lightly greased 15" x 2" round deep-dish pizza pan.
The dough should come up 2" on the sides. Mix the spinach, mushrooms, and
onion together with the mozzarella cheese. Fill the dough shell with the
mixture.
Roll out the remaining dough into a 14" circle and place it on top of the
filling. Pinch the top and side edges together to seal. Prick the top with a
fork to allow steam to escape.
Let the pizza rise an additional 15 minutes in the pan before baking.
Bake at 500-degrees F. for 15 minutes, then lower the temperature to 400-
degrees F. and bake for 20 to 25 minutes. Add the tomatoes, basil, and
Parmesan cheese during the last 10 minutes of baking time.
*********************
Thin, Crisp & Crackery Pizza
By Deven K. Mercer (a.k.a. DKM)
This recipe attempts to re-create the once popular "original thin" style pizza that
Pizza Inn® was known for back in the 1970s and early 1980s.
DOUGH INGREDIENTS
VOLUME WEIGHT WEIGHT BAKER'S
(Single Pizza) (Single Pizza) (Bulk Quantity) PERCENT INGREDIENT
3½ cups 16.0 ounces 32.0 pounds 100.0% All-purpose flour
¾ cup 5.8 ounces 11.5 pounds 36.0% Water, 90 °F
3½ teaspoons 0.6 ounce 18.0 ounces 3.5% Vegetable oil
1½ teaspoons 0.2 ounce 6.0 ounces 1.2% Sugar
1 teaspoon 0.2 ounce 6.0 ounces 1.2% Salt
1½ teaspoons 0.2 ounce 6.0 ounces 1.2% Active dry yeast
Stand mixer instructions: Pour 75% of the water and all of the oil into the
mixer bowl. In a second bowl, mix the yeast with the remaining water and
allow to proof for 5 minutes. In the mixer bowl, add the flour, salt, sugar,
and the yeast mixture. Mix on slow speed for 10 minutes. Note: Because the
dough is very dry, it will not form into a cohesive ball; rather it will be loose
and scrappy with some raw flour left unincorporated.
Food processor (Single Pizza) instructions: Place all of the ingredients into
the bowl of a food processor fitted with its steel cutting blade. Process for
approximately 30 seconds until everything is thoroughly mixed and the dough
resembles moist cornmeal. Empty contents onto a work surface and, using
your hands, press the mixture into a dough ball.
Rising: After proper mixing, the dough will be very stiff. Place dough into a
sealed bucket and allow to rise for a minimum of 9 hours at room
temperature. Dough can be held and used for up to 18 hours after the initial
9 hour rise.
Sheeting: The dough must be sheeted into a cutter pan prior to use. A
rolling pin may be used in the absence of a dough sheeter. Please note that
the dough will be very stiff and will be difficult to roll by hand. Sheet dough
to approximately 1/16˝ thickness.
Pizza Preparation: Place sheeted dough over a lightly oiled cutter pan, press
into place, and dock. Use a rolling pin to trim off the excess dough draping
over the side of the cutter pan. Apply sauce, shredded cheese, and toppings.
Baking Instructions: Bake in a preheated 475° F oven for approximately 10
minutes until crust is crisp and golden brown.
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Thin-Crust Pizza
For many years I have been trying to learn the secrets of making a
good thin-crust pizza. I've had this type of pie at various pizza parlors such
as Shakey's Pizza Restaurant, Pizza Inn, Pizza Hut, and the Village Inn Pizza
Parlor. I have been told that this type of pizza is officially known as an
"Original California-Style" pizza and is also found at such restaurants as
Straw Hat and Round Table. To quote the folks at Straw Hat, "California
crust is special, it's a layered, flaky crust. It's airy and crispy on the
bottom, yet bubbling on top. It has a cracker-like crunch, and is never soggy
or limp."
Here are some of the secrets that I have learned so far:
The whole concept of the thin crust is more than just the flour or
dough recipe, it is the method of sheeting the dough into the pizza
pan. Most restaurants employ the use of a special machine known as a
dough sheeter (or roller) which rolls out the dough quickly and evenly.
They typically run the dough through the sheeter about 5 or 6 times,
dusting the dough with flour each time, to get it down to the paper-
thin thickness. The function of the dusting flour is to actually
incorporate more flour into the dough during the sheeting process.
The dough is typically short a little flour in the mixing process so that
it will sheet easier, so the dough reaches its final flour content during
the dusting and sheeting process.
Thin-crust pizza dough is somewhat dry and dense after sheeting. You
will need to dust the dough with flour several times as you roll it out
in order to incorporate more flour into the recipe. This also helps
ensure that the dough will not stick to the countertop and your rolling
pin.
It is important that you use flour with a high gluten content (12%
protein or higher) in order to make the crust crispy. The King Arthur
Flour Company manufactures a high-gluten flour that contains 14%
protein which is excellent for this recipe (see their "Sir Lancelot"
brand). If you don't have Sir Lancelot handy then use quality bread
flour that contains at least 12% protein. Do not use all-purpose flour.
Retard dough a full day (24-hours) in the refrigerator (38 °F to 40
°F). This allows the yeast to work long and hard which develops the
dough's characteristic texture and, more importantly, its unique
flavor. Allow dough to warm to room temperature for about an hour or
two before rolling out and docking.
Dough Docker
The dough must be docked after being sheeted and placed in pan.
Docking prevents large air bubbles from forming in the crust. If you
do not own a dough docker, you can use a fork to prick the dough
thoroughly.
Optional: Pre-cook the crust for 4 minutes before adding the sauce
and toppings. This allows the crust to become crisper before weighing
it down with toppings.
I have worked long and hard developing this recipe and it is by no means
perfect. I have eaten more test-pizzas than I care to admit. I hope you
enjoy the fruits of my labor and I hope that you share your pizza making
experiences with me. Good luck!
Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook,
add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully
dissolved. Add flour and mix on low speed until all of the flour and water
have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing
as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic
wrap. Let the dough rise for 24 hours in the refrigerator before using.
Please note that I cannot over-emphasize the importance of a 24-hour
rising time since it is absolutely essential for the dough to develop its
signature texture and, more importantly, its unique flavor! Do not skip
this step!
Thin-Crust Pizza Sauce
28 oz. can whole peeled tomatoes in heavy puree (RedPack brand preferred)
1 tablespoon fresh green bell pepper, finely chopped
1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
Place all ingredients in a blender and puree until smooth. Pour into a
saucepan and simmer over low heat for 20 minutes (do not allow the sauce to
boil). Allow to cool to room temperature before using.
Preheat your oven to 500 °F about one hour before you plan to bake
the pizza.
Turn the dough out onto a large surface and dust with flour. Using a
heavy rolling pin (or dough sheeter), roll the dough out very thin to form a
24-inch or larger circle. If you're using a cutter pizza pan (recommended),
dust the pan lightly with flour, place the dough in the pan and dock. Use the
rolling pin to trim off the excess dough drooping over the sides of the pan.
If you wish to cook the pizza directly on a pizza stone (not using a pan), then
place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch
all the way around and pinch it up to form a raised lip or rim.
Optionally, pre-cook the crust for 4 minutes before adding any sauce
or toppings. Remove the crust from the oven and pop any large air pockets
that may have formed. Add the sauce, shredded mozzarella cheese, and your
favorite toppings. Continue baking, on the lowest oven rack, rotating the pan
half way through so that it cooks evenly, until crust is sufficiently browned
and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide
pizza out of cooking pan onto a large wire cooling rack or cutting board.
Allow to cool for 5 minutes before transferring to a serving pan. This step
allows the crust to stay crisp while it cools, otherwise the trapped steam will
soften the crust.
Once cool, use a pizza cutter to slice the pie into pieces and enjoy!
Please share your results with me!
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Pan Pizza
DOUGH
4½ cups (22.5 ounces / 637.9 grams) bread flour
1½ cup (12.5 ounces / 354.4 grams) water
2 teaspoons (0.27 ounce / 7.7 grams) active dry yeast
3 tablespoons (0.5 ounce / 14.2 grams) powdered milk
1 teaspoon (0.2 ounce / 5.7 grams) salt
1 tablespoon (0.42 ounce / 11.9 grams) sugar
2 tablespoons (1 ounce / 28.4 grams) vegetable oil
In a stand mixer (KitchenAid) fitted with a dough hook, add the
water, yeast and powdered milk.
Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container
and add them to the mixer.
Mix on low (speed 2) until most of the flour and water have mixed,
then continue kneading for 10 minutes. The dough will be loose and scrappy
at first and will quickly form a moist, smooth cohesive ball (while the dough
is still scrappy, add the vegetable oil one tablespoon at a time).
While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a
14" pan style pizza pan making sure that the oil completely covers the
bottom.
After the dough has been kneaded for 10 minutes, remove it from the
mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and
about 12" in diameter. If you have more dough than you need, save the
remainder for another time.
Place the dough in the pan and cover tightly.
Let the dough rise until it has filled the entire pan and is about 1½"
thick.
Place the pan (still covered) into the refrigerator for at least 4 hours
(up to 24 hours).
WHEN READY TO MAKE
Preheat oven to 500 °F for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and
toppings.
Bake at 500 °F on a pizza stone for 14 minutes.
*********************
New York-Style Pizza
A slice of New York-style pizza is characterized by having a puffy,
bread-like, outer crust which quickly tapers down to a very thin, crisp
middle. The crust is usually dark brown and somewhat charred in appearance.
No pans are used in the cooking process; rather the pizza is assembled on a
pizza peel and then placed directly on the oven deck to cook.
In order to simulate the deck of a commercial pizza oven, you should
purchase a pizza stone (or unglazed quarry tiles) to allow you to cook the
pizza without using a pan. The hot stone draws moisture out of the crust
which allows it to become crisp on the outside while remaining bread-like on
the inside. Pizza stones are widely available and somewhat expensive. Better
(and cheaper) are unglazed quarry tiles. Quarry tiles can be found wherever
ceramic floor tiles are sold. 3/8 to 1/2-inch thick tiles will suffice. I use
Daltile Red Blaze Q40 unglazed quarry tiles in my oven. I was able to
purchase a whole case of quarry tiles--enough for four or five ovens--for a
fraction of the price of a single store-bought pizza stone (the extra tiles
are handy in case one breaks.) If you decide to go with quarry tiles, just
make certain that the tiles you choose are unglazed and are made of only
natural red clay (i.e., be sure that no harmful chemicals were used in the
manufacturing process.) Place the stone/tiles on the lowest oven rack.
Dough Recipe
3½ cups (16 ounces) high-gluten flour
9 ounces warm water
1 tablespoon classico olive oil
1 teaspoon instant yeast
¾ teaspoon salt
In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment,
mix on low speed until ingredients come together and form a scrappy dough.
Add olive oil and mix for a few seconds longer until it's incorporated into the
dough. Switch to the dough hook attachment and set mixer to medium speed.
Allow mixer to knead the dough for a full 15 minutes at which time it should
pass a windowpane test. Place dough in a large oiled bowl and cover tightly
with plastic wrap. Place dough in the refrigerator for 24 hours.
Pizza Sauce
28 oz. can whole peeled tomatoes (Redpack brand preferred)
1 clove garlic, minced
1 teaspoon dried oregano flakes
Puree the tomatoes, garlic, and oregano in a blender. Pour into a
saucepan and simmer over low heat for 30 minutes (do not boil).
When ready to make pizza, remove dough from refrigerator and allow
to warm to room temperature. Preheat your oven (with pizza stone) to 550°F
one hour prior to making pizza.
Turn out the dough onto a floured work surface. Press the dough into
a flat, round disc. Use your fingers or the palm of your hand to press the
dough out thin, leaving an outside raised edge. Place the dough over your
fists and begin stretching it into a large circle. Place the dough on a pizza
peel which was been dusted with flour, cornmeal, or semolina flour. Add your
sauce, toppings, and cheese (perform this step rather quickly so that the
dough will not have time to stick to the peel). Transfer the pizza to the oven
and bake until the crust is dark brown and somewhat charred. Remove from
the oven and place on a cooling rack for 5 minutes. Transfer to a serving pan
and slice.
TIP: A pizza peel is a bit tricky to use at first, but you'll soon get the hang
of it! First, it is important to have a good dusting of cornmeal on the peel
which keeps the dough from sticking and greatly helps the pizza in sliding
off. Before you attempt to transfer the pizza into the oven, hold the peel
level and in front of you. Quickly jerk the peel back and forth a few times to
loosen the pizza; you'll see the pizza start to slide around a bit. Once it is
loose and you are confident that it is not sticking to the peel, place the peel
at the very back of the oven, hold the handle at an upward angle, and make a
series of short, quick backwards jerks letting the pizza slide off and onto
the pizza stone. Some people forget to loosen the pizza and, even worse, try
to make one huge backwards jerk to get the pizza off. This usually results in
a huge mess!!
*********************
Chicago-Style Deep Dish Pizza
By Deven K. Mercer (a.k.a. DKM)
DOUGH INGREDIENTS
WEIGHT
VOLUME WEIGHT (Bulk BAKER'S
(Single Pizza) (Single Pizza) Quantity) PERCENT INGREDIENT
18.0 25.0
3½ cups 100.0%All-purpose flour
ounces pounds
1½ cup 11.0 15.3
61.1% Water
(scant) ounces pounds
½ cup 3.5 ounces 4.9 pounds 19.4% Yellow cornmeal
½ cup 3.5 ounces 4.9 pounds 19.4% Canola oil
1 teaspoon 0.38 ounce 8.3 ounces 2.1% Sugar
1 teaspoon 0.25 ounce 5.6 ounces 1.4% Salt
2¼ teaspoons 0.25 ounce 5.6 ounces 1.4% Active dry yeast
SAUCE INGREDIENTS
VOLUME WEIGHT
(Single Pizza) (Single Pizza) INGREDIENT
6 IN 1 brand crushed
3½ cups 28 ounces
tomatoes
2 tablespoons 0.5 ounce Parmesan cheese
1 tablespoon 0.13 ounce Italian herbs/seasonings
This recipe makes one pizza using a 15″ × 2″ deep dish pizza pan. The bulk
quantity makes approximately 22 pizzas.
Step by Step Instructions
24 Hours Prior to Baking
In a mixing bowl, add the water,
sugar, yeast, flour, cornmeal, and salt.
Mix on low speed for a few
minutes until the dough comes
together, then slowly add the oil.
Continue to mix dough for 7 more
minutes.
The dough should be somewhat
moist and smooth, not sticky, and
should weigh about two pounds.
Form the dough into a ball and place
into a bowl. Cover loosely with
plastic wrap and then with a dish
towel and place in the refrigerator for
an overnight rise.
One Hour Prior to Baking
Remove the bowl from the
refrigerator about one hour prior to
making the pizza. Set the bottom
oven rack to its lowest position and
preheat the oven to 450° F for at
least 30 minutes prior to baking.
After resting for one hour, the
dough is now ready to be placed
into the baking pan. Coat the
bottom of a well seasoned 15″ × 2″
deep dish pan with regular olive oil
(do not use extra virgin). Place the
dough ball in the center of the pan
and press it out until it covers the
entire bottom. Then, using you
fingers, pull the dough up the side of
the pan.
The edge should be pinched up
against the side of the pan. If the
dough resists holding shape, cover
with a towel and allow to rest for 15-
20 minutes before trying again.
Using either sliced mozzarella or a
blend of sliced mozzarella and
provolone, cover the bottom of the
dough with cheese.
Add your desired toppings (sweet
Italian sausage is very popular in
Chicago). For this pizza we're using
sausage and pepperoni.
Top with 6 IN 1 brand crushed
tomatoes spooned directly from
the can. Use your hands if
necessary to spread out the tomatoes.
Please note that 6 IN 1 brand
tomatoes are very fresh tasting
tomatoes and are recommended for
this recipe. You can purchase them
online from the manufacturer at
http://www.escalon.net/
Finish topping with Italian
herbs/seasonings (chopped
fresh basil and dried oregano flakes
are favorites) and finally with freshly
grated parmesan cheese.
Place the pan in the center of
the bottom oven rack and bake
for 20 to 25 minutes, turning once
half way through, until the crust is
golden brown. Remove the pizza
from the oven and allow to cool for
about 3 minutes.
Remove the pizza from the
baking pan and place on a
cutting board or serving pan. Slice
and serve.
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