Hot Sub Deep Dish Pizza Food

DEEP-DISH PIZZA

Steps:

• Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and knead 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
• Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the tomato puree and 1 cup water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
• Preheat the oven to 425 degrees F. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Divide the dough in half; press each half into the bottom of a pan. Let the dough rest, 15 minutes. Push the dough down and press it up the sides of the pans with your fingers. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.
• Bake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Sprinkle with parmesan (if using); let cool 15 minutes. Transfer to a cutting board and cut into wedges.
• You can freeze the baked pizza for up to a month. Let it cool, then tightly wrap in plastic and foil. To reheat, unwrap and bake at 325 degrees F until hot and bubbling, 50 to 60 minutes.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

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!

HOT PIZZA SUBS

Steps:

• Slice the bread horizontally in half.
• Spread the pizza sauce onto the bottom half of the loaf.
• Sprinkle with Italian seasoning.
• Layer as follows: green pepper, ham, salami, pepperoni, and cheese; sprinkle with salt/pepper if desired.
• Replace bread top.
• Place sandwich on a baking sheet.
• Bake at 425° for 12-15 minutes or until the cheese is melted.
• Slice and serve warm.

HOT SUB DEEP-DISH PIZZA

Steps:

• Move oven rack to lowest position; heat oven to 425°F. Spray 15x10x1-inch pan or large cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix, very hot water and oil until dough forms; beat vigorously 20 strokes with spoon. Using hands dipped in Bisquick mix, pat or press dough in bottom and up sides of pan. Or pat dough into 13x10-inch rectangle on cookie sheet; pinch edges, forming 3/4-inch rim.
• Spread pizza sauce over crust. Top with meats and bell pepper rings. Drizzle with dressing. Add cheese.
• Bake 15 to 20 minutes or until crust is brown and cheese is melted and bubbly.