|Home Baked Chicago Deep Dish Pizza|
I can tell you that I’m more of a New York-style thin crust pizza kind of a guy than someone who prefers the Chicago Deep Dish variety. Just because I prefer New York’s thin crust pizza, it doesn’t mean that I cannot enjoy Chicago’s version as well. The way I see it, I can have the best of both worlds in this tale of two pizzas.
If I’m not having a pizza delivered to my door, I’m almost always heating a frozen pizza instead. Also, I noticed that Chicago deep dish pizzas are quite pricey which really doesn’t surprise me. After all, there’s just so much pizza you’re getting in each pie. I never thought about making my own pizza when I happened to catch this episode of America’s Test Kitchen (season 11 episode 19: Deep Dish Pizza) where they were making Chicago-style Deep Dish Pizza. I decided to make this because the video shows just how easy it is to make your own dough - I never knew it was that simple to do. I was always under the impression that bread baking and making your own dough from scratch was such a complicated process meant for the professionals, but it really isn't.
|Letting the Dough Rise|
|First Layering Cheese on a Chicago Deep Dish Pizza|
|Then Adding Tomato Sauce on a Chicago Deep Dish Pizza|
|Then Adding Extra Toppings on a Chicago Deep Dish Pizza|
After taking the 2 deep dish pizzas out of the oven and letting it rest, I saw how crisp the crust was. The crust had a nice, buttery taste which added to the heartiness of each slice, and there certainly isn't a shortage of melted cheese. You can get full really fast after eating only a couple of slices. I've already made this recipe a few times and it's a great dish that kids will love.
|Slice of Chicago Deep Dish Pizza|
Chicago-Style Deep-Dish Pizza RecipeMakes two 9-inch pizzas, serving 4 to 6
Handle the dough with slightly oiled hands, or it might stick.
3 1/4 cups (16 1/4 oz) unbleached all-purpose flour
1/2 cup (2 3/4 oz) yellow cornmeal [I leave this out because I don't like the gritty texture, but if you don't mind the texture/taste then leave it in]
1 1/2 tsp table salt
2 tsp sugar
2 1/4 tsp instant or rapid-rise yeast
1 1/4 cups water (10 oz), room temperature
3 tbsp unsalted butter, melted, plus 4 tablespoons, softened [I used 3 tbsp softened butter which was enough to laminate the dough]
1 teaspoon plus 4 tablespoons olive oil
2 tbsp unsalted butter
1/4 cup grated onion, from 1 medium onion [use large holes of a box grater]
1/4 tsp dried oregano
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
1/4 tsp sugar
2 tbsp coarsely chopped fresh basil leaves
1 tbsp extra-virgin olive oil
Ground black pepper
1 lb mozzarella cheese, shredded (about 4 cups) [don't use pre-shredded since it doesn't melt easily]
1/2 oz grated Parmesan cheese(about 1/4 cup)
Instructions1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
3. FOR THE SAUCE: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.
4. TO LAMINATE THE DOUGH: Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.
5. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.
6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes [I used the full 30 min since a massive Chicago deep dish pizza needs time to cook]. Remove pizza from oven and let rest 10 minutes before slicing and serving.
|Video: Demonstrating Chicago Deep Dish Pizza on America's Test Kitchen|