Homemade Chicago Style Deep Dish Pizza - Make Your Own

Discussion in 'How To Forum' started by CULCULCAN, Apr 17, 2020.

  1. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

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    HOMEMADE CHICAGO STYLE DEEP DISH PIZZA


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    • INGREDIENTS:

    For the Dough:
    3¼ cups all-purpose flour
    ½ cup yellow cornmeal
    1½ teaspoons salt
    2 teaspoons sugar
    2¼ teaspoons instant yeast
    1¼ cups water, room temperature
    3 tablespoons unsalted butter, melted
    4 tablespoons unsalted butter, softened
    1 teaspoon + 4 tablespoons olive oil, divided

    For the Sauce:

    2 tablespoons unsalted butter
    ¼ cup grated onion
    ¼ teaspoon dried oregano
    ½ teaspoon salt
    2 garlic cloves, minced
    1 (28-ounce) can crushed tomatoes
    ¼ teaspoon sugar
    2 tablespoons coarsely chopped fresh basil
    1 tablespoon olive oil
    Freshly ground black pepper

    For the Toppings:
    1 pound mozzarella cheese, shredded (about 4 cups)
    (Pepperoni)
    ¼ cup grated Parmesan cheese
    HOW TO MAKE IT:


    Make the Dough:

    Whisk together the flour, cornmeal, salt, sugar,
    and yeast in a large bowl.

    Add water and melted butter and mix on low speed,
    using a dough hook, until fully combined, 1 to 2 minutes,
    scraping sides and bottom of bowl occasionally.

    Increase speed to medium and knead
    until the dough is glossy and smooth
    and pulls away from sides of the bowl, 4 to 5 minutes.

    (You can easily make this by hand, mixing in the water
    and butter with a spatula and then kneading by hand.)

    Coat a large bowl with 1 teaspoon olive oil.

    Using a greased spatula, transfer the dough to the bowl,
    turning to coat the dough in oil; cover tightly with plastic wrap.

    Let rise at room temperature until nearly doubled in volume,
    45 to 60 minutes.

    Make the Sauce:

    While dough rises, heat the butter in a medium saucepan
    over medium heat until melted.

    Add onion, oregano, and 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 a simmer.

    Lower heat to medium-low and simmer
    until reduced to about 2½ cups, 25 to 30 minutes.

    Off the heat, stir in the basil and olive oil,
    then season with salt and pepper.

    Laminate the Dough:
    Turn the dough out onto dry work surface
    and roll into a 15×12-inch rectangle.

    Using an offset spatula, spread the softened butter
    over the surface of the dough,
    leaving a ½-inch border along the edges.

    Starting at the short end, roll the dough into a tight cylinder.

    With seam side down, flatten the cylinder into an 18×4-inch rectangle.

    SOURCE: https://cookheavenlyrecipes.com/hom...kvxf9SbHXq6PF8BWkCMnp8duu4tK8Es1TmOc7aOOIl5PA

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