Pizza Essentials The Ultimate Deep Dish Crust Recipes

DEEP DISH PIZZA

Steps:

• Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated.
• Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes.
• Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes.
• Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.
• Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside.
• Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter.
• Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.
• Heat oil in a medium saucepan over medium high heat.
• Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute.
• Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.
• Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch.
• Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan.
• Bake for 25-30 minutes or until the crust is golden brown.
• Allow pizza to rest for 10 minutes before removing from pan and slicing.

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
• Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
• Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

DEEP DISH PIZZA RECIPE BY TASTY

Steps:

• For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
• Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
• For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
• In a large mixing bowl, combine the flour, cornmeal, and salt.
• Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
• Bring dough to floured surface and knead until dough forms into a ball.
• Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
• Remove dough and bring onto floured surface.
• Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
• Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
• Preheat your oven to 425°F (215°C).
• Bring your dough into your oiled and floured deep dish pan.
• Using your hands press dough into sides of your dish making it as even as possible.
• Lay slices of mozzarella across the dough, covering the entire bottom.
• Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
• Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
• Garnish with parmesan, cut and serve.
• Enjoy!

PIZZA ESSENTIALS: THE ULTIMATE DEEP DISH CRUST

Steps:

• 1. PREP/PREPARE
• 2. For this recipe, I find the best thing to bake it in is a spring form pan with tall sides.
• 3. You can work this dough entirely by hand; however, for this recipe, I will be using my stand mixer, fitted with a dough hook. If you are doing this by hand, you will need a large bowl... something you can get your hands into and work the dough.
• 4. Gather your Ingredients (mise en place).
• 5. Add the flour, salt, basil, oregano, and parsley to the bowl of your stand mixer.
• 6. In a measuring cup or bowl add the water, melted butter, olive oil, and yeast.
• 7. Give it a quick whisk, to combine the ingredients, and let it stand for about 5 minutes.
• 8. What we are doing is "proofing" the yeast. If the top begins to get foamy, you have good yeast; if it does not foam, your yeast is dead, give it a good burial, and buy some better yeast.
• 9. Turn the mixer on low, and slowly add the liquid (occasionally stopping to scrape down the sides with a rubber spatula).
• 10. Chef's Tip: I usually reserve a bit of the liquid, just to see if I will need it. Working with flour can be a bit tricky, and things like humidity and other factors can determine how much liquid to use.
• 11. When the dough begins climbing up the hook, stop mixing, about 3 - 4 minutes.
• 12. Add the dough to a large bowl. Sprinkle on a bit of olive oil then roll the dough until coated in the oil. Cover, and allow to rest in a non-drafty corner of your kitchen for about 30 - 40 minutes.
• 13. Remove it from the bowl, dust with a bit of flour, and knead it until smooth and elastic.
• 14. Chef's Note: The dough will be a bit sticky; however, if you keep your hands floured, you should not have a problem.
• 15. Place back into the bowl, cover, and allow to rise for about 4 - 5 hours.
• 16. Then place the bowl, still covered into the refrigerator for 12 - 24 hours, before using.
• 17. On the day that you are going to use it, remove from the fridge, roll out and cut in half.
• 18. If you are only making one pie, then wrap the second dough ball up, and stick into the freezer until needed.
• 19. Place the dough into a baking pan, coated with some olive oil (spring form is the best).
• 20. Slightly flatten it out, and then cover for about 3 - 4 hours.
• 21. Chef's Note: The dough will be about double in size.
• 22. Use your fingers, dipped in a bit of oil, to stretch the dough on the bottom, and up the sides of the pan.
• 23. Chef's Tip: If the dough keeps springing back, let it rest for 5 minutes, and continue stretching it until you fill the pan (bottom and sides).
• 24. Cover and allow to rest for 2 - 3 hours.
• 25. TIME TO BUILD A PIE
• 26. To me, the ingredients placed onto your pie are a personal thing, and not to be trifled with.
• 27. Place a rack in the middle position, and preheat the oven to 450f (235c).
• 28. Chef's Note: If you have a pizza stone, place that on the rack, and allow it to heat up.
• 29. How about lining the pie with some provolone cheese...
• 30. Then lay down some nice yummy sauce...
• 31. Some Italian sausage would be nice...
• 32. Then some grated parmesan cheese...
• 33. I think that I will throw on some thinly-sliced prosciutto...
• 34. Then some more cheese and some slices of pepperoni...
• 35. Stick it in the oven, until the cheese is bubbling and the crust is a golden brown, about 20 - 25 minutes.
• 36. Let is rest for about 10 minutes, before removing it from the pan.
• 37. PLATE/PRESENT
• 38. Cut up into slices and serve while nice and hot. Enjoy.
• 39. Keep the faith, and keep cooking.

DEEP DISH PIZZA DOUGH

Steps:

• Combine water, yeast and sugar.
• Stir to mix and let stand until the mixture is frothy.
• Add half the flour and all of the oil and salt to the yeast mixture.
• Mix with hand until all flour is incorporated.
• Continue adding the rest of the flour until dough is still slightly sticky.
• Place dough on a a floured surface and knead until smooth but still tacky.
• Oil a large mixing bowl with the remaining two tsp oil.
• Place the dough in the bowl and turn to oil all sides.
• Cover with platic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
• Divide into 2 equal portions.
• Enjoy!