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Recipe: Chicago Deep Dish Pizza

Pizza/Focaccia
Chicago Deep Dish Pizza
Source: The Ultimate Pizza by Pasquale Bruno, Jr.
Makes one 14-inch deep dish pizza.

This is the pizza that put Chicago on the pizza map. Usually, the dough is made with more oil and the addition - in some cases - of a ood coloring called "egg shade," which gives the crust a yellow cast (some people think that it's cornmeal added to the dough recipe). I chose to cut back on the oil a bit and to omit the egg shade (it's hard to find anyway). Still, this is a pizza that is loaded with flavor.

To bring this dough to perfection, make the dough the night before you plan to serve the pizza. Matters proceed in a slightly different fashion with a classic deep-dish pizza - the cheese goes on top of the dough, not over the tomatoes. Other than that, the only thing to watch for is that the tomatoes are not carrying excess water.

This big 14-inch pizza can easily feed four people.

DOUGH:
1 cup warm water (105-115 deg F)
1 1/4 oz envelope (2 1/2 tsp) active dry yeast
2 tsp sugar
3 cups unbleached all-purpose flour
2 tsp salt
1/4 cup corn oil
2 tsp olive oil

Pour the water into a large mixing bowl or the bowl of a stand mixer. Sprinkle the yeast over the water. Add the sugar and stir to dissolve. Let stand for 10 minutes.

Add the flour and salt to the water and stir to combine. Add the corn oil and mix until a dough is formed. Knead the dough for a full 6-7 minutes, or until it is completely smooth and satiny. (The dough can also be made in the food processor, in which case use cool water.)

Lightly dust a large bowl with flour. Place the dough ball into the bowl, dust the top with flour, and cover with plastic wrap and aluminum foil. Let sit on the kitchen counter for 20 minutes. Place the dough in the refrigerator overnight.

The next day, take the dough out of the refrigerator. DON'T PUNCH DOWN THE DOUGH.

Lightly oil a 14-inch pizza pan that is 2 inches deep using the olive oil.

Remove the dough from the bowl by slipping your hand underneath it and place it in the center of the pan. Using your palms, stretch and push the dough outward the edge of the pan (as the dough warms up it will be easier to stretch). Pull the dough up the sides of the pan, pressing it against the sides with your fingers (only about 1/4 inch of the pan sides should be showing) until it is quite thin. Cover and set aside. (The dough can be prepared to this point and held, covered, for about 1 hour or until the toppings can be prepared.)

TOPPING:
1 lb sweet Italian sausage, casing removed
2 cans (28 oz each) Italian-style plum tomatoes, drained
2 cloves garlic, pressed
1 tsp dried oregano, crumbled
1 tsp dried basil, crumbled
salt and freshly ground pepper to taste
3/4 cup mozzarella cheese, sliced 1/8 inch thick wide
3 tbsp freshly grated parmesan cheese

In a saute pan over medium heat, cook the sausage, breaking it up and pushing down on it with the back of a wooden spoon to form large, thick chunks, until it is just cooked through, about 4 minutes. Drain excess grease from the pan. Set aside.

Put the tomatoes in a mixing bowl. Crush completely with your hands and drain. Crush some more and drain. You should have about two cups. Add the garlic, oregano, basil, and salt and pepper to taste and combine.

Arrange the cheese slices, overlapping them slightly, over the crust. Spread the tomato mixture evenly over the cheese. Sprinkle on the Parmesan cheese and arrange the sausage evenly over the tomatoes.

Bake the pizza on the bottom rack of a preheated 450 deg F oven for 18-20 minutes or until the crust is golden and pulls away from the sides of the pan. Let the pizza sit for 10 minutes before serving.
MsgID: 3125626
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pizza Pan Recipes (6)
Board: Daily Recipe Swap at Recipelink.com
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