TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
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!
PIZZA SAUCE FOR CHICAGO THIN-CRUST PIZZA
In Chicago, pizza sauce tends to have an intensely savory flavor that comes from cooking down canned tomatoes heavily seasoned with dried herbs, like marjoram and oregano, and garlic. (This version uses a combination of fresh garlic and garlic powder.) There is debate over how sweet, how tart and how cooked the sauce should be. The sauce cooks pretty thoroughly on the pizza, so cooking it in advance changes it only incrementally. Sweetness and tartness can always be adjusted with extra salt or vinegar.
Provided by J. Kenji López-Alt
Categories sauces and gravies
Time 5m
Yield About 4 cups (enough for 4 to 6 pizzas)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a blender or food processor, and pulse until mostly smooth but a few small bits of tomato remain. Store in a sealed container in the refrigerator for up to 1 week.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 301 milligrams, Sugar 7 grams, TransFat 0 grams
THIN CRUST PIZZA DOUGH
My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. -Theresa Rohde, Scottville, Michigan
Provided by Taste of Home
Time 10m
Yield 2 pounds (enough for four 12-in. pizzas).
Number Of Ingredients 6
Steps:
- Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
FLAKY THIN CRUST CHICAGO INSPIRED PIZZA
This recipe is one i have tweaked and re-tweaked over time to ultimately perfect my favorite 2 components in a pizza. A deliciously flaky thin crust, and a tomato sauce similar to that of a traditional Chicago deep dish pizza. Rich and sweet. Being from Chicago, it's only natural.
Provided by Iris Best
Categories Low Protein
Time 1h20m
Yield 2 12-inch pizzas, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together the flour, sugar and salt in a large bowl. Add the cubed, chilled butter and using your fingers, work the butter into the flour mixture until it is mostly incorporated, you want to have small butter lumps. Add the chopped garlic. In a large measuring cup, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Knead the dough in your hands or on a lightly floured surface for one minute or so until the dough is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for at least 30 minutes.
- While the dough sits, you can start on the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring for about 30 seconds. Add the herbs, salt, and both black and red peppers, and cook, stirring, for another 30 seconds. Add the tomatoes, wine and sugar, and bring it all to a boil. Lower the heat and simmer, stirring occasionally, until it thickens, usually 20 to 30 minutes. Remove from the heat and let sauce cool before using.
- Preheat oven to 500 degrees F (or as hot as your oven will get). Seriously, the hotter the oven, the better. If using a pizza stone, preheat it along with the oven.
- It's time to shape the dough. Take one piece of dough and shape into a 12-inch circle on a lightly floured surface. I use a rolling pin to make it completely even, but you can also just use your hands (use a light touch). With a fork, prick the entire surface of the dough and bake for approximately 8-10 minutes.
- Remove from the oven, and let it cool for 5 minutes. Top with tomato sauce, and add your favorite toppings. Going TOO thick on toppings may result in a soggy crust so be careful. Return to the oven and bake for another 8-12 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough or store it in your fridge for later!
Nutrition Facts : Calories 559, Fat 30.9, SaturatedFat 15.7, Cholesterol 61, Sodium 1088.5, Carbohydrate 62.6, Fiber 4.4, Sugar 10.8, Protein 9
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