Chicago Style Deep Dish Pizza King Arthur Flour Food

CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH

Steps:

• MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
• Add yeast, corn oil, and a small amount of the flour.
• Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
• Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
• Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
• Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
• After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
• ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
• Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
• Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
• Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
• Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
• Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
• Add any other ingredient that you want to protect from burning.
• THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
• Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
• Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
• Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
• Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.

CHICAGO STYLE DEEP-DISH PIZZA DOUGH

Steps:

• In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
• Cover with plastic wrap and let rise in a warm place for 20 minutes.
• Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
• Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
• Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
• Add only a minimum amount of flour to the work surface to keep the dough from sticking.
• Lightly oil a large bowl. Add the dough and turn to coat on all sides.
• Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
• Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
• When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
• Let the dough rise in the pan for 15 to 20 minutes.
• Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
• Proceed with any deep-dish pizza recipe.

CHICAGO-STYLE DEEP DISH PIZZA (KING ARTHUR FLOUR)

Steps:

• To make the crust: Mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.
• Place the dough in a lightly oiled bowl, cover, and let rise till very puffy, about 60 minutes.
• While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
• Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
• Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
• Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F
• Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
• Drain the tomatoes thoroughly. Combine them with herbs, and the garlic and sugar (if you're using them). Add salt to taste.
• Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
• Sprinkle with the grated Parmesan, and drizzle with the olive oil.
• Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

UNO'S CHICAGO STYLE DEEP DISH PIZZA DOUGH

Steps:

• In a mixing bowl, dissolve yeast and sugar in water.
• Add soybean oil and blend.
• Add flour and salt and mix thoroughly. If using a stand mixer, mix on medium speed for 4 minutes until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
• Turn the dough out of the bowl and knead by hand for an additional 2 minutes.
• Add olive oil to a deep bowl. Place dough in bowl and turn twice to coat with oil.
• Cover the bowl with plastic wrap and a kitchen towel.
• Let the dough rise for 2 hours on counter, or overnight in fridge. DO NOT PUNCH THE DOUGH DOWN.
• Spread and push the dough ball across the bottom of a deep pan and up slightly on the sides.
• Add toppings of your choice, and bake in a preheated oven at 475 degrees for 25-30 minutes.

CHICAGO STYLE DEEP DISH PIZZA CRUST

Steps:

• Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes.
• In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms.
• remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky.
• Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 - 3 hours.
• Punch dough down and place into a well oiled 12" pizza pan.
• using your hands, move dough around the bottom of the pan and 2/3 the way up the sides.
• Set aside and let rise 10 minutes.
• Brush crust lightly with olive oil and add toppings.

PERFECT CHICAGO-STYLE DEEP DISH PIZZA

Steps:

• 24 Hours Prior to Baking: In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
• Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
• The dough should be somewhat moist and smooth, but not sticky. Form the dough into a ball and place into a bowl twice the size of the ball. Cover tightly with plastic wrap and then put a dish towel over it and place in the refrigerator for 24hrs.
• Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
• After letting the dough rest for one hour, coat the bottom of a well seasoned 15" × 2" deep cast iron skillet with a light layer of canola/vegetable oil (do not use olive oil).
• Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, work the dough up the sides of the pan about 1 1/2 inches.
• The top of the edges should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
• Using sliced mozzarella (NOT fresh, only low-moisture), or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
• Add your desired toppings (Italian sausage is very popular). If you are going to use pepperonis, it is recommended to chop them into 1/4's before layering them in the pizza.
• Top with 1 LARGE can of crushed tomatoes, no seasoning added. Use your hands if necessary to spread out the tomatoes. **Note that 6 IN 1 brand tomatoes are very fresh tasting, as are Bianco DiNapoli if you can find then at a store near you**.
• Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
• Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown.
• Remove the pizza from the oven and allow to cool for about 3 minutes.
• Remove the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.

CHICAGO STYLE DEEP-DISH PIZZA

Steps:

• Preheat oven to 425 degrees.
• Remove skins from sausage and cook in heavy skillet, crumbling as you cook.
• Remove sausage to plate covered with paper towel to drain.
• Remove fat from skillet.
• Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally.
• Add the garlic and cook for another minute.
• Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.
• Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet.
• You may need to stretch slightly so dough comes up about 1 inch on the sides.
• Spread dough with 2 tablespoons of the pizza sauce.
• Spread half the vegetable filling evenly over and top with half of the sausage.
• Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.
• Top with half of the mozzarella cheese.
• Repeat layering again.
• Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.