CHICAGO STYLE DEEP DISH PIZZA

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Chicago Style Deep Dish Pizza


Ingredients :

For the dough

  • 1 1/2 cups plus 2 tbsp / 8 1/2 oz / 241 gm all purpose flour ( maida )
  • 1/4 cup / 1 3/8 oz / 39 gm yellow cornmeal
  • 3/4 tsp / 3.75gm salt
  • 1 tsp / 5 gm sugar
  • 1 1/8 tsp instant yeast ( the rapid rise yeast )
  • 1/2 cup plus 3 tbsp / 5 oz water, room temperature
  • 1 1/2 tbsp / 22.5 gm unsalted butter, melted
  • 1 tsp olive oil
  • 6 tbsp / 84 gm unsalted butter, chilled and sliced.

For the sauce

  • 1 tbsp oil
  • 1 medium onion, grated or very finely chopped
  • 3 garlic cloves, finely minced
  • 1/8 tsp dried oregano
  • 1 can ( 28 oz ) crushed tomatoes
  • 1/8 tsp sugar
  • 1/8 tsp cayenne pepper powder
  • 4 tbsp fresh basil leaves coarsely chopped

salt to taste

For assembling

  • 2 tbsp olive oil
  • 6 oz fresh Mozzarella cheese, sliced
  • 3/4 of the prepared sauce
  • 2 tbsp / 1/4 oz Parmesan cheese, grated


Directions :

For the dough

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  • In a large mixing bowl or the bowl of your stand mixer ( use the dough hook ), combine the flour, cornmeal, salt, sugar and yeast and mix it well together.
  • Add the melted butter and water and mix till its fully incorporated. Knead this for about 5 minutes.
  • Transfer this dough to a well oiled bowl, coating the dough with oil too. Cover with a damp cloth and set it in a warm spot or room temperature till it is nearly doubled in size. This might take up to an hour.
  • Once the dough has risen, remove it from the bowl onto your work surface and roll it out into an 8×6 inch rectangle. Place about  3 tbsp of the chilled sliced butter over the surface of the rolled dough , leaving an a 1/2 inch  border from the edge. Now roll the dough into a cylinder.
  • Roll out the cylinder to a rough rectangle of 9×2 inch and spread the remaining of the butter slices across the surface, leaving a little border along the edges. Fold this like a business envelope, that is pick up one side and fold it 1/3 way in and pick the other end fold over lapping the first fold ( pic shown below ).
  • Pinch all the seams close and return it back to the oiled bowl. Cover again with the damp towel and let it sit in a warm spot or at room temperature until it doubles in size again. This will take another 40-50 minutes.
  • While that is proofing, make the sauce and preheat the oven to 425 degrees F. Coat a 9 x2 cake pan with 2 tbsp of olive oil.
  • Once the dough has doubled transfer it to your working space and roll it out to a 13 inch diameter round which is about 1/4 inch thick. Transfer this disc into the prepared pan, pushing it to the edges and 1 inch up the side of the cake pan.

For the sauce

  • Heat the oil in a medium saucepan and add the onions and garlic to it. Saute till it turns pale pink in color.
  • Add the crushed tomatoes, sugar, cayenne and oregano and let the it cook till it thicken to sauce consistency. This can take anywhere between 20-30 minutes on medium low heat.
  • Add the basil in the end and remove it from the stove and let it cool down.

For assembling

  • Lay the sliced mozzarella on top of the prepared dough in the cake pan. Next ladle the sauce over the cheese ( I used only 3/4 of the sauce made ) and lastly sprinkle the Parmesan cheese. Bake until the crust turns golden brown. This will take anywhere from 20 – 30 minutes. Remove from the oven and let it rest on the counter for 10 minutes before you slice it. Sprinkle some basil leaves as garnish and serve.

Enjoy !!

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