chicago deep dish pizza

May 12, 2011 § 3 Comments

From the adorable and talented folks over at ATK. This is, um, really really good. My love for this dish may have something to do with the fact that I’m an unabashed carb addict. Or the fact that it’s pizza. PIZZA, people.

Makes two 9-inch pizzas, serving 4 to 6

DOUGH
* 3 1/4cups (16 1/4 ounces) unbleached all-purpose flour
* 1/2cup (2 3/4 ounces) yellow cornmeal
* 1 1/2teaspoons table salt
* 2teaspoons sugar
* 2 1/4teaspoons instant or rapid-rise yeast
* 1 1/4cups water (10 ounces), room temperature
* 3tablespoons unsalted butter , melted, plus 4 tablespoons, softened
* 1teaspoon plus 4 tablespoons olive oil
SAUCE
* 2tablespoons unsalted butter
* 1/4cup grated onion , from 1 medium onion
* 1/4teaspoon dried oregano
* Table salt
* 2medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
* 1(28-ounce) can crushed tomatoes (I used Muir Guin, which Cooks also recommends).
* 1/4teaspoon sugar
* 2tablespoons coarsely chopped fresh basil leaves
* 1tablespoon extra-virgin olive oil
* Ground black pepper
TOPPINGS
* 1pound mozzarella cheese , shredded (about 4 cups) (the real stuff, kids. preferably whole-milk. possibly bufala, as it tends to melt really well)
* 1/2ounce grated Parmesan cheese (about 1/4 cup)
* anything else you want to put on top of the pizza. but, for the record, it’s fantastic as just a cheese pizza.

Instructions

1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of the perfectly adorable pink kitchen-aid your mother bought you for actually finishing law school, with the dough hook attachment, 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.

ATK has super cute drawings of this process, which I will not tempt fate by pasting here. But essentially, you want your rolled out dough to look like this. Then make with the folding and cutting.:

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. Add any other toppings here. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

This is really delicious. Though, as 3.0 pointed out, very similar in flavor to the eggplant parm he was served for dinner last time. That’s OK. We’ll just watch what happens when he tries to make dinner.

Mmmm. pizza.

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§ 3 Responses to chicago deep dish pizza

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