Friday, October 11, 2013

Chicago-Style Deep-Dish Pizza

Chicago-Style Deep-Dish Pizza (there's pepperoni is under the sauce and cheese)

I think it's been decided that thin crust pizza is the way we mostly like to go in our house. There are several reasons, including, but not limited to my husband's preference, and my one son's need for gluten-free pizza. I forgot to start my thin crust dough last night, though, so I was forced to go with a one-day pizza crust. I've had a can of crushed tomatoes burning a hole on my basement shelf, so I thought I'd do a Chicago-Style Deep-Dish Pizza. I loved it, but my husband felt there was too much crust. Fine by me. I ate my pizza and my husband's and my younger son's crust. Mmmm...
This recipe comes courtesy of Cook's Illustrated Magazine, one of my very favorite publications in the world. This pizza, as I said, is very crusty, very flavorful, and has a unique taste. It's worth it to make the sauce yourself, and it's really not all that difficult--just time consuming and pan dirtying. The laminating of the dough with the layer of butter makes the crust a bit flaky in spots and really just makes it special. It takes some time, though, so be sure to start making it by 4:00 for a 6:30/7:00 dinner time.

Chicago-Style Deep-Dish Pizza
    --adapted from Cook's Illustrated

Dough Ingredients:
  • 3 1/4 cups King Arthur Unbleached All-Purpose Flour, plus more for dusting
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 cups water at room temperature
  • 3 tablespoons butter, melted
  • 4 tablespoons butter, softened
  • 1 teaspoon olive or canola oil
  • 3 tablespoons canola oil
Sauce Ingredients:
  • 2 tablespoons butter
  • 1/4 cup grated onion
  • 1/4 teaspoon dried oregano
  • 1/2 to 1 teaspoon dried basil (depending on the tomatoes you buy)
  • 2 medium garlic gloves, minced
  • 1 (28-ounce) can crushed tomatoes (If they have basil already in them, only add 1/2 teaspoon dried basil)
  • 1/4 teaspoon sugar
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3-4 cups shredded mozzarella cheese
  • 4-6 ounces sliced pepperoni
  • 1/4 cup Italian mix shredded cheese (or grated Parmesan)
Preheat oven to 425 degrees Fahrenheit.

In the bowl of standing mixer fitted with a dough hook attachment, mix the flour, cornmeal, salt, sugar, and yeast. Turn the mixer onto low and add the melted butter and the water. Turn to medium speed and knead on medium speed for 4-5 minutes, or until dough is smooth and pulls away from sides of the bowl.
Coat a large bowl with the teaspoon of canola oil. Place dough in the bowl, turn to coat with oil, cover with plastic wrap, and allow to rise in a warm place until doubled in size, about 1 hour.

While dough rises, prepare the sauce.
In a skillet over medium heat, melt the 2 tablespoons butter. Then add the grated onion, oregano and basil. Cook over medium heat for about 4-5 minutes, stirring occasionally, until liquid is evaporated and onions turn golden. Add minced garlic, stir, and allow to cook for about 30 seconds. Add tomatoes, sugar, and red pepper flakes. Stir and bring to a simmer. Reduce heat to medium low and simmer for about 25-30 minutes, or until sauce is reduced to about 2 1/2 cups. Remove from heat and allow to cool a bit.

When dough has doubled, turn it out onto a lightly floured surface and roll out roughly to a 15 x 12 inch rectangle. Spread the 4 tablespoons softened butter over the surface of the dough, leaving a 1/2 inch border along the long edge. Roll dough up like you're making cinnamon rolls. Flatten the log out to a 4 x 18 inch rectangle. Fold the rectangle in thirds, like a letter. Place in the rising bowl again, cover with plastic wrap, and allow to rise in the refrigerator for 40-50 minutes (I actually only allowed 15 minutes because I was in a hurry--the pizza turned out fine, as far as I'm concerned).

When dough has risen, turn it out onto a lightly-floured surface and roll out to a 14 to 15-inch circle (if you don't have a pan that big, you can cut the dough in half and make two circles that will fit into two cake pans.) Place the 3 tablespoons canola oil in the pan(s) and coat all over the bottom and up the sides of the pan with the oil. Place the dough in the pan(s) so that the dough is to the edge of the pan. Cover dough with pepperoni. Cover pepperoni with the cheese. Spread 1 1/2 cups of the sauce over the cheese and then sprinkle with Italian cheese (or Parmesan).

Bake at 425 degrees on the bottom shelf for 20-30 minutes, or until edges of crust are well browned. Remove from the oven and run a spatula or knife around the edge to loosen pizza from the pan(s). Carefully remove pizza from the pan and cut into slices with a pizza cutter.

Makes 8 servings.

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