Skillet Deep Dish Pizza Food

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!

CAST-IRON PIZZA

Steps:

• Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
• Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
• Transfer to a cutting board, top with torn basil, cut into slices 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.