CHICAGO DEEP DISH PIZZA DOUGH

 

 

Chicago Deep Dish Pizza Dough
   Dan McErlane sent this recipe to share

1 packet active dry yeast
2/3 cup warm water (105 to 115 degrees )
1 Tablespoon granulated sugar
1 Teaspoon either kosher or sea salt
1/4 Cup Extra Virgin Olive oil
1/3 cup yellow cornmeal
2 cups All-Purpose flour

1. In a kitchen aid (or similar) Mixer. Dissolve yeast and sugar in warm water and let stand for 10 minutes.
2. Add Olive oil, salt and flour to yeast mixture.
3 Using the dough hook attachment, Mix at low speed for 7 minutes, scraping sides of bowl to incorporate all flour.
4. in a large bowl, add 1 Tablespoon Olive oil to bowl and knead dough by hand until smooth and elastic.
5. Cover and let rise for about 2 to 3 hours

(This yields one 12 inch pizza)


Chicago Deep Dish Pizza Sauce

28 ounce can Italian style plum tomatoes
1/4 cup Extra virgin Olive oil
1 teaspoon dried basil or 1 Tablespoon fresh basil chopped
1 teaspoon dried basil
1 teaspoon salt

1. Drain All liquid from can and crush tomatoes by hand. For Chicago deep dish pizza you want this sauce to be chunky
2. in a 2 to 3 quart bowl, combine Olive oil, tomatoes, oregano, basil and salt and mix well.


Dan's Chicago Deep Dish Pizza

Chicago Deep Dish pizza stone
8 ounces of Shredded mozzarella
1 pound Sweet Italian sausage (Crumbled and casing removed)
8 ounces Sliced Mozzarella
3/4 cup to 1 cup Chicago Deep Dish pizza sauce
2 tablespoons grated roman cheese
1. Preheat your oven to 450 Degrees .
2. Generously oil a 12 inch cake pan (which should be 12 inches in diameter and 2 inched deep.)
3. place dough in center of pan, working your way to the edges and you should have a wall of crust that should be 2 inches deep.
4. Fill with shredded mozzarella, Italian sausage, then top with sliced mozzarella, sauce and grated Romano Cheese.
5. Bake for 45 minutes