When Jordan still lived at home we did lots of research on making Chicago style deep dish pizza dough. It seemed like everyone had a different idea of how it is made, which ingredients to use etc. This is the one that Jordan decided was the closest to the real thing. It is easy to make but the dough should rest overnight in the refrigerator.
Chicago Style Deep Dish Pizza
Ingredients
1 1/2 cup warm water
1/2 Tbsp active dry yeast
1/2 Tbsp sugar
3 1/4 cups all purpose flour
3/4 cup semolina flour
1/2 cup corn oil or shortening
1 tsp salt
Directions
Mix water, yeast and sugar. Let set 5 minutes.
Using dough hook on mixer add oil or shortening, 2 cup all purpose flour and salt. Then mix for 30 seconds. Add 3/4 cup more all purpose flour and the semolina flour. Mix until ball is formed. Add remaining 1/2 cup flour as needed. Total mix time is 2 minutes. Dough should be wet but shouldn't stick to your hands.
Put in refrigerator overnight. Take out 2-3 hours before use.
Preheat oven to 500 degrees 30 minutes before baking.
Oil well a 15 inch deep dish pizza pan with classic olive oil. Pat dough into pan.
Top with mozzarella cheese, then meat ( sweet/mild sausage - uncooked, pepperoni, bacon, ham) veggies, more cheese if desired, crushed tomatoes, tomato sauce or pizza sauce, parmesan cheese. Can add basil, some tomatoes have basil in them. Do not put a lot of sauce on. Play around with the toppings you would like!
Bake 25-45 minutes at 450-475.
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