Thursday, November 1, 2012

Chicago Style Deep-Dish Pizza

When I got married, I quickly learned that the way to my husband's heart was through his stomach. And while I preferred thin-crust style pizzas with fancier ingredients, Bradford was all about the deep-dish pizza with as much meat on it as possible. I've grown to really enjoy deep dish pizza, especially when it comes from Zachary's, a great deep dish pizzeria in the San Francisco Bay area. Since we don't make it up there too often, I've found this amazing homemade version which is just as good, if not better. This recipe is a bit time intensive but, trust me, it's worth it. You can even double the recipe to make it last longer. This recipe is legit. Everything about it from the consistency of the dough to the seasoning of the sauce just hits the spot and makes you feel good inside.

Chicago-Style Deep Dish Pizza
From Pennies on a Platter
Yield: one 9-inch pizza (about 2 servings)
Prep Time: 30 minutes
Rise Time: about 1 hour 45 minutes
Bake Time: 20-25 minutes
Total Time: about 3 hours


{for the dough}

1 1/2 cups + 2 tablespoons all-purpose flour
1/4 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon sugar
1 1/8 teaspoon instant yeast
1/2 cup + 2 tablespoons water, at room temperature
1 1/2 tablespoon unsalted butter, melted
1 teaspoon olive oil
2 tablespoons unsalted butter, softened

{for the sauce}

1 tablespoon unsalted butter
2 tablespoons finely chopped onion
Pinch of dried oregano
1/4 teaspoon salt
1 clove garlic, minced
1 14.5 oz can diced tomatoes
Pinch of sugar
2 tablespoons chopped fresh basil leaves (or 1 teaspoon dried basil)
1 1/2 teaspoons olive oil
Ground black pepper to taste
Salt to taste

{for assembling and topping}

2 tablespoons olive oil
8 oz. Mozzarella, shredded (about 2 cups)
1/4 oz. Parmesan cheese, grated (about 2 tablespoons)


{to make the dough}

Whisk together the flour, cornmeal, salt, sugar and yeast in a large bowl until well blended. Using a dough hook on an electric mixer, mix in the water and melted butter on low speed for 1-2 minutes. Scrape the sides and bottom of the bowl as needed. Increase the speed to medium-low and knead until the dough is glossy and smooth, about 3-4 minutes.

Coat a medium bowl with 1 teaspoon of olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.

Once dough is risen, turn it out onto a dry work surface and roll into an 8x6-inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2-inch border around the edge. Starting at the short end, roll the dough into a tight cylinder. With the seam-side down, flatten the cylinder into a 9x2-inch rectangle, then fold into two-thirds like a business letter. Pinch the seams to form a ball, and return to the oiled bowl. Cover tightly again with plastic wrap and let rise in the refrigerator for 40-50 minutes.

{to make the sauce}

In a medium saucepan, melt the butter over medium heat. Stir in the onion, oregano and salt. Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3-5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 15 minutes. Remove from heat and stir in the basil and oil. Season with salt and pepper to taste.

{to assemble the pizza}

Preheat oven to 425 degree. Coat a 9-inch round cake pan with olive oil. Move the dough to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick. Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and 1 inch up the sides. If the dough resists stretching, wait 5 minutes before trying again.

Sprinkle the shredded Mozzarella over the surface of the dough, then layer the sauce over the cheese. Top with parmesan cheese and bake for 20 to 25 minutes, until crust is golden brown. Let rest for 10 minutes before slicing.

To make ahead: Prepare the dough up until the time of baking. Store in fridge overnight, or freeze and thaw in fridge. When ready to bake, place pan in oven while preheating so that it warms up slowly. Once oven is heated to 425 degrees, bake for 20 more minutes, until crust is golden brown.


Andi of My Beautiful Adventures said...


Giovanna said...

Okay, YUM!! Pizza is my weakness and this one looks amazing! Must try it!