Monday, June 7, 2010
Chicago-Style Deep Dish Pizza
Chicago-Style Deep Dish Pizza
For the dough:
1 1/2 cups plus 2 tbs. all-purpose flour
1/4 cup yellow cornmeal
3/4 tsp. salt
1 tsp. sugar
1 1/8 tsp. yeast (I use bread machine yeast)
1/2 cup plus 2 tbs. (5 oz.) water, at room temperature
1 1/2 tbs. unsalted butter, melted
1 tsp. olive oil
2 tbs. unsalted butter, softened
For the sauce:
1 tbs. unsalted butter
2 tbs. onion, chopped fine
pinch of dried oregano
1/4 tsp. salt
1 clove garlic, minced
1 (14.5 oz.) can crushed or diced tomatoes
pinch of sugar
2 tbs. fresh basil leaves, coarsely chopped (this is the best part!)
1 1/2 tsp. olive oil
freshly ground black pepper
fresh mushrooms, sliced and sauteed until liquid is rendered
green bell pepper, sliced or diced
red onion, sliced
any other toppings that you prefer!
2 tbs. olive oil
2 cups shredded mozzarella cheese
2 tbs. Parmesan cheese, grated
To make dough, combine flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook on low speed. Mix until blended, about 1 minute. Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping down the sides of the bowl occasionally. Increase speed to medium-low and knead until the dough is glossy and smooth and pulls away from the sides of the bowl, 4-5 minutes.
Using your hands, coat a medium bowl with 1 tsp. of olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.
While dough is rising, prepare the sauce. Melt the butter in a medium saucepan over medium heat. Add the onion, oregano, and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar and increase the heat to medium-high. Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cup, about 25 minutes (it usually takes me about 10 minutes!) Off the heat, stir in the basil and oil. Season with salt and pepper to taste.
To laminate the dough, turn the dough out onto a dry work surface and roll into a into a 8x6-inch rectangle. Using a spatula, spread the softened butter over the surface of the dough, leaving a 1/2-in. border around the edges. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9x2-inch rectangle. Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl. Cover tightly with plastic wrap and let rise until nearly doubled in size, about 40-50 minutes.
Preheat the oven to 425 degrees. To assemble, coat a 9-inch round cake pan with 2 tbl. olive oil. Transfer the dough to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick. Transfer the dough to the pan. Lighly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.
Sprinkle the shredded mozzarella over the surface of the dough. Place desired toppings over cheese. Spread the tomato sauce over toppings and sprinkle with Parmesan. Bake until the crust is golden brown, 20-30 minutes. Remove from oven and let rest 10 minutes before slicing and serving.
Adapted from Annie's Eats