Recipe: Chicago Style Deep Dish Pizza (5)

I've never been to Lou Malnati's pizza chain , however, here's a couple of recipes I found for you.

Maybe one will be what you're looking for ?

Joe

CHICAGO STYLE DEEP - DISH PIZZA
2 pkgs. quick rise dry yeast
2 c. tepid water (90 degrees)
1/2 c. salad oil
4 tbsp. olive oil
1/2 c. cornmeal
5 1/2 c. flour
--THE FILLING:--
3/4 - 1 lb. sliced Mozzarella cheese
2 lg. cans plum tomatoes, drained and squished
2 tsp. basil
2 tsp. oregano
4 cloves garlic, peeled and crushed (this can be to your taste)
Salt to taste
Grated Parmesan cheese for topping
3 tbsp. olive oil
Use an electric mixer or food processor with a dough attachment for this recipe unless you have very strong arms. In a bowl, dissolve the yeast in water. Add oils (do not substitute olive oil), cornmeal, and 3 cups of flour. Beat or process for 10 minutes. Put on dough attachment and mix in the rest of the flour. Knead for approximately 10-15 minutes. Put the dough onto a cutting board or countertop and cover with a large metal bowl. Allow the dough to rise until it doubles. Punch down and allow it to rise again. Punch down a second time and you are ready. Oil a large round deep dish pizza pan (this recipe makes two pizzas). Put half of the dough in the pan and push it out to the edges, using your finger. Make sure you can run the crust right up the side of the pan. Make it about 1/8 inch thick throughout the pan. Place the cheese in tilelike layers on the bottom of the pizza. Next put in the tomatoes and sprinkle the basil, oregano, garlic and salt over the top. Now is the time to add your own preferences such as: Italian sausage (uncooked), onions, mushrooms, pepperoni, green peppers, olives, etc. Now sprinkle the grated Parmesan cheese over the top and then drizzle the olive oil over the pie and you are ready to bake. Bake in a preheated 475 degree oven until the top is golden and gooey and the crust should be a light golden brown. This will take approximately 35-40 minutes.

DEEP DISH PIZZA CRUST CHICAGO STYLE
1 c. water
1/4 c. shortening
1 1/2 tbsp. sugar
1 tsp. salt
1 1/2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. yellow cornmeal
3 or 3 1/2 c. flour
yellow cornmeal
GARDEN PIZZA
2 tbsp. oil
2 sm. zucchini, sliced very thin
1 med. red onion, chopped
2 broccoli stalks, chopped
8 oz. Chinese pea pods
2 sweet red peppers, diced
2 yellow peppers, diced
1 tbsp. thyme
Black pepper, to taste
2 oz. Parmesan cheese
Heat 1 cup water, shortening, sugar and salt until shortening melts. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal and flour to shortening mix and knead until smooth and workable. Oil pizza pans with olive oil and sprinkle with cornmeal. Press dough into pans and pierce with a fork several times. Bake in 425 degree preheated oven for 7 minutes. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes. To reduce cholesterol substitute 1/4 cup low saturated fat oil for the 1/4 cup shortening. Generally, salt should not be decreased in recipes containing yeast or the character of the dough will be affected. If sodium is a concern, it can be reduced by choosing lower sodium toppings for the pizza shell. Following is our alternate pizza topping recipe: Preheat oven to 450 degrees. Saute zucchini, onion and broccoli in oil until slightly tender. Add pea pods and stir several minutes. Add peppers, thyme and black pepper. Stir another minute. Divide mixture over 2 prebaked pizza shells. Sprinkle with Parmesan cheese and heat 5 to 7 minutes.

DEEP DISH PIZZA CRUST
1 pkg. active dry yeast
1 c. warm water (105-115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. vegetable oil
2 1/2 c. flour
Dissolve yeast in warm water. Stir in remaining ingredients, beat with fork, 25 strokes. Let stand 5 minutes. Press dough evenly in greased deep dish pizza pan and up sides about half way. Spread with about 8 ounces of pizza sauce, and add favorite toppings. Bake at 425 degrees for 20-25 minutes.

DEEP DISH PIZZA CRUST
2 pkg. active dry yeast
1 1/2 c. warm water
1 1/2 tbsp. sugar
1 1/2 tbsp. vegetable oil
1 tsp. salt
4-4 1/2 c. flour
Stir yeast into warm water and add sugar, oil and salt. Stir in 3 cups flour. For a crispier crust, use a mixture of half wheat flour and half white flour. Gradually add the rest of the flour. Knead until soft. Let rise 5 minutes. Brush pizza pan with olive oil. Roll out dough. Bake at 350 degrees until almost done, then add filling and finish cooking.

HOMEMADE PIZZA - DEEP DISH CRUST
1 pkg. active dry yeast
1 c. warm water (105-115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. vegetable oil
2 1/2 c. all-purpose flour
Dissolve yeast in warm water. Stir in remaining ingredients. Beat with a fork 25 strokes. Let stand 5 minutes. Press dough evenly in greased deep pizza pan and up the sides about halfway. Spread with sauce. Add favorite toppings. Bake at 425 degrees for 25 minutes.