Dough:
* 2 1\2 packages instant rise dry yeast
* 2 cups warm spring water
* 1/2 cup olive oil
* 1/2 cup cornmeal, ground fine
* 5 1/2 cups bread flour
* two tbls of salt (add salt last after kneading)
*2 tbls corn oil
* 1/2 cup olive oil
* 1/2 cup cornmeal, ground fine
* 5 1/2 cups bread flour
* two tbls of salt (add salt last after kneading)
*2 tbls corn oil
Kneading and preping the dough:
Dissolve the yeast in the water until it foams (proof). Or you can just put the yeast straight into the mix. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 3 minutes. The dough will be very wet like a pancake batter. Then let sit covered for 20 minutes.Then mix in the remaining flour. Knead for about 10 minutes in mixer on low then increase after 7 minutes. Then place dough on granite countertop mixing in flour lightly. Kneading by hand only a few minutes. The dough should not really be sticky at all.
Remove dough and place on a clean countertop or bowl. Cover and allow to rise in warm place until double in bulk. Bout three \ four hours. Be sure to coat the dough with olive oil prior to raise. OR, at this time you can put it in the fridge overnight and take out the next morning. Some people like to let the dough stand in the fridge from 2 to even 5 or six days. Overnight should provide you will a dough that will be wonderfull. I have let dough stand for two days in the fridge. Results were good. There is also nothing wrong with just a four hour raise.
If you have left over dough, vacuum seal it and freeze for later use.
NOTE: This dough recipe is enough to make two 9 inch square pan pizzas (or 9 inch springform),
Filling
Cheese goes first, not the sauce
When we go to the trouble to make home made deep-dish pizza, a simple cheese pie is not going to cut it. Ours is this combination: Italian sausage, hamburger, pepperoni, Canadian bacon, hickory smoked bacon, mushroom, onion, Spinach, sliced tomato and green pepper.
Pre cook meats and veggies
Take your hamburger and sausage and cook them together in a cast iron skillet then drain off the fat. Next, lightly cook the Canadian bacon until it is golden brown then set aside. Next cook your bacon, drain the fat, and set the bacon aside. Wipe the skillet and lightly sauté the veggies until they are tender, then set aside.
Layer veggies on top of meats
I find it a much better pie to precook the meats and drain the fat. It is healthier, and the pie is saucy enough as it is, it does not need the extra grease.
Sauce
Sauce goes last
Sauce is a matter of preference. There are some restaurants that actually just pour the tomatoes right from the can with little seasoning and away you go. Here is what you will need for a cooked sauce.
Cooked Sauce
One large can tomato sauce
Olive oil
Fresh chopped Garlic
One Caned tomatoes cut (San Marzanos)
Crushed red peppers
Sugar- teaspoon
Some onion salt
Dash Oregano
Dash Parsley
Chopped Basil
Dash of thyme
salt 1\2 teaspoon
Parm Cheese 1\4 cup
2 teaspoon red wine vinegar
* Use fresh ingredients if possible.
First heat olive oil is saucepan then sauté the garlic. Next, just add everything and simmer with a closed lid for at least 35 minutes. Let cool to room temperature with the lid on. Lastly, store in a GLASS jar and keep in the fridge 24 hours before serving. NOTE: The red wine vinegar helps give the sauce a bit of zing or tang which works very well, but optional.
UNCOOKED SAUCE,
best with fresh herbs, mix all together, let sit overnight.
28 oz. can San Marzano tomatoes
2 oz. tomato paste
1/2 cup grated Romano cheese
3 Tbls. minced garlic
1 Tbls. black pepper
1 Tbls. granulated sugar
3 tsp. fresh basil
1 tsp. fresh oregano
1\4 cup red wine vinegar
crushed red pepper to taste
Teaspoon Sea Salt
Assembling the Pie
Ready for oven at 455, lower rack
Grease your stoneware dish with olive oil up to and around the sides. Place your dough in the center of the dish and push \ work outwards towards the side of the pan. Pull the dough up the sides of the dish. The crust on the bottom should be fairly thin. The crust on the sides should be also. Make sure that the inside bottom corners of the pan do not stack up with dough. Keep pushing the excess dough out of the corners and up and over the sides of the pan. Deep Dish should NOT be an extremely thick crust, actually quite thin everywhere. You don’t want to end up with a loaf of bread with sauce on it!
Next, place your cheese on top of the dough, and then add all of your pre-cooked meats on top of the cheese. Next up, add your veggies.
Finally, pour your sauce on top and garnish with Parnassian Cheese. I like to also put some fresh basil on top of the sauce just because I love basil! Never get enough. You should see the size of my basil bush, huge!
Cooking
Preheat to 455 and cook for 40-50 minutes. Place pie on the bottom of the rack. If the crust is getting to brown on top just use some aluminum foil at the end to cover. (Usually not necessary) When done, let stand for five minutes or longer then serve.
This recipe is based on the authentic Chicago style Deep Dish Pizza, with some variation. Basically, we just drain the fat off the precooked meats and also like to use a lot of basil, oregano, and parsley. As far as the sauce, we like it either pre cooked, or not. Our preference is to precook and let the sauce sit over night in a glass jar in the fridge.
Making a deep dish pizza is a little bit like making a Lasagna, you can pretty much make it anyway you want, and as many layers as you want. Stuffed pizzas are popular however a deep-dish pizza has enough dough already. To protect my six-pac abs, one layer of dough is enough for me!!!
Other Tips
***A small amount of Ricotta Cheese on top of the Motz layer is good as well. Other GREAT fillers are spinach and a few anchovies. Again, what ever you like, put it in. Just pre cook and drain your meats so the pie is less fat, less filling, taste better, and will maintain a crunchier crust. Pre cooking the filling also will make your pie less watery and firmer. If you use fresh tomatoes for a filling under the sauce, be sure to take out all the seeds and slices should be very thin.
***Try putting some honey (two tbls) in your dough mixture, very good.
That’s It!! One more thing, leftovers are da bomb!
Dissolve the yeast in the water until it foams (proof). Or you can just put the yeast straight into the mix. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 3 minutes. The dough will be very wet like a pancake batter. Then let sit covered for 20 minutes.Then mix in the remaining flour. Knead for about 10 minutes in mixer on low then increase after 7 minutes. Then place dough on granite countertop mixing in flour lightly. Kneading by hand only a few minutes. The dough should not really be sticky at all.
Remove dough and place on a clean countertop or bowl. Cover and allow to rise in warm place until double in bulk. Bout three \ four hours. Be sure to coat the dough with olive oil prior to raise. OR, at this time you can put it in the fridge overnight and take out the next morning. Some people like to let the dough stand in the fridge from 2 to even 5 or six days. Overnight should provide you will a dough that will be wonderfull. I have let dough stand for two days in the fridge. Results were good. There is also nothing wrong with just a four hour raise.
If you have left over dough, vacuum seal it and freeze for later use.
NOTE: This dough recipe is enough to make two 9 inch square pan pizzas (or 9 inch springform),
Filling
Cheese goes first, not the sauce
When we go to the trouble to make home made deep-dish pizza, a simple cheese pie is not going to cut it. Ours is this combination: Italian sausage, hamburger, pepperoni, Canadian bacon, hickory smoked bacon, mushroom, onion, Spinach, sliced tomato and green pepper.
Pre cook meats and veggies
Take your hamburger and sausage and cook them together in a cast iron skillet then drain off the fat. Next, lightly cook the Canadian bacon until it is golden brown then set aside. Next cook your bacon, drain the fat, and set the bacon aside. Wipe the skillet and lightly sauté the veggies until they are tender, then set aside.
Layer veggies on top of meats
I find it a much better pie to precook the meats and drain the fat. It is healthier, and the pie is saucy enough as it is, it does not need the extra grease.
Sauce
Sauce goes last
Sauce is a matter of preference. There are some restaurants that actually just pour the tomatoes right from the can with little seasoning and away you go. Here is what you will need for a cooked sauce.
Cooked Sauce
One large can tomato sauce
Olive oil
Fresh chopped Garlic
One Caned tomatoes cut (San Marzanos)
Crushed red peppers
Sugar- teaspoon
Some onion salt
Dash Oregano
Dash Parsley
Chopped Basil
Dash of thyme
salt 1\2 teaspoon
Parm Cheese 1\4 cup
2 teaspoon red wine vinegar
* Use fresh ingredients if possible.
First heat olive oil is saucepan then sauté the garlic. Next, just add everything and simmer with a closed lid for at least 35 minutes. Let cool to room temperature with the lid on. Lastly, store in a GLASS jar and keep in the fridge 24 hours before serving. NOTE: The red wine vinegar helps give the sauce a bit of zing or tang which works very well, but optional.
UNCOOKED SAUCE,
best with fresh herbs, mix all together, let sit overnight.
28 oz. can San Marzano tomatoes
2 oz. tomato paste
1/2 cup grated Romano cheese
3 Tbls. minced garlic
1 Tbls. black pepper
1 Tbls. granulated sugar
3 tsp. fresh basil
1 tsp. fresh oregano
1\4 cup red wine vinegar
crushed red pepper to taste
Teaspoon Sea Salt
Assembling the Pie
Ready for oven at 455, lower rack
Grease your stoneware dish with olive oil up to and around the sides. Place your dough in the center of the dish and push \ work outwards towards the side of the pan. Pull the dough up the sides of the dish. The crust on the bottom should be fairly thin. The crust on the sides should be also. Make sure that the inside bottom corners of the pan do not stack up with dough. Keep pushing the excess dough out of the corners and up and over the sides of the pan. Deep Dish should NOT be an extremely thick crust, actually quite thin everywhere. You don’t want to end up with a loaf of bread with sauce on it!
Next, place your cheese on top of the dough, and then add all of your pre-cooked meats on top of the cheese. Next up, add your veggies.
Finally, pour your sauce on top and garnish with Parnassian Cheese. I like to also put some fresh basil on top of the sauce just because I love basil! Never get enough. You should see the size of my basil bush, huge!
Cooking
Preheat to 455 and cook for 40-50 minutes. Place pie on the bottom of the rack. If the crust is getting to brown on top just use some aluminum foil at the end to cover. (Usually not necessary) When done, let stand for five minutes or longer then serve.
This recipe is based on the authentic Chicago style Deep Dish Pizza, with some variation. Basically, we just drain the fat off the precooked meats and also like to use a lot of basil, oregano, and parsley. As far as the sauce, we like it either pre cooked, or not. Our preference is to precook and let the sauce sit over night in a glass jar in the fridge.
Making a deep dish pizza is a little bit like making a Lasagna, you can pretty much make it anyway you want, and as many layers as you want. Stuffed pizzas are popular however a deep-dish pizza has enough dough already. To protect my six-pac abs, one layer of dough is enough for me!!!
Other Tips
***A small amount of Ricotta Cheese on top of the Motz layer is good as well. Other GREAT fillers are spinach and a few anchovies. Again, what ever you like, put it in. Just pre cook and drain your meats so the pie is less fat, less filling, taste better, and will maintain a crunchier crust. Pre cooking the filling also will make your pie less watery and firmer. If you use fresh tomatoes for a filling under the sauce, be sure to take out all the seeds and slices should be very thin.
***Try putting some honey (two tbls) in your dough mixture, very good.
That’s It!! One more thing, leftovers are da bomb!
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