Hoping everyone had a great Thanksgiving Day spending it with family and friends, eating and drinking way to much and counting your blessings. However, by now you must be a little tired of turkey and are looking for a change of pace. Thought I would share another Chicago Style Deep Dish Pizza Recipe for those of you that don’t care for the Gino’s East Cornmeal Crusts. This product was facilitated by Smiley360 and Pompeian Oils.
The main difference between the two pizza recipes is this has no cornmeal and is best when allowed to sit out on the counter all day. Who says you can’t have homemade pizza on a pizza weeknight. Just throw this easy dough recipe together in the morning and come home from work and you have dinner. You can also make the dough, freeze it and then allow to thaw and rise when ready to eat.
The first time I made this I filled a 10 inch spring form pan, it was way too deep and way too much sauce. (would you like some pizza with that dough) This dough is easily made with a dough hook in a Kitchenaide machine.
This time I made it in two 9 inch cake pans and it was perfection.
Be sure and oil your bowl and pans with Pompeian 100% Grapeseed Oil. They now have this product in a convenient spray can for easy application. Grab a coupon and learn more about Pompeian Oil.
While this does not look pretty it was all about taste. I used a combination of fresh mozzerela and shredded. This may be the cause for it being a little runny.
Add the toppings right on top of cheese. This is the secret behind Chicago style pizza. Sausage can be raw too.
Instead of making fresh sauce I used one can of Pizza sauce amoung the two pizzas. I also sprayed the outer crust with more Pompeian Grapeseed Oil Spray to ensure the edges browned. And sprinkled a little grated Pecorino Romano on top
Couldn’t resist a bite, it is a fork and knife type of pizza. Be sure and allow the pizza to cool for 15 minutes to set before serving.
Chicago Style Deep Dish Pizza Recipe from Allrecipes.com
Chicago Style Deep Dish Pizza
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons white sugar
- 1 1/8 cups warm water - 110 to 115 degrees F 43 to 45 degrees C
- 3 cups all-purpose flour
- 1/2 cup corn oil
- 1 1/2 teaspoons kosher salt
- TOPPINGS OPTIONAL
- 1 pound whole-milk or part-skim mozzarella cheese shredded (about 4 cups) (see note below)
- ½ ounce grated Parmesan cheese about ¼ cup
- Hot or mild Italian sausage casings removed (optional)
1. Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
2. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
3. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
PREHEAT OVEN TO 425 degrees
4.Oil two 9-inch round cake pans with about 2 tablespoons of olive oil each. Place 1 dough ball on a dry work surface and roll out into a 13-inch disk, about ¼-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan. Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. Repeat with the other dough half.
5. Sprinkle 2 cups of mozzarella over the surface of the dough for each pizza. If using sausage or any topping, scatter it evenly on top of the cheese. Spread about 1/2 can of sauce over the cheese and toppings, then sprinkle 2 tablespoons of parmesan over the sauce. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes.