chicago style deep dish pizza

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i love pizza.  all kinds of pizza.  so i was excited that with the kitchenaid i could make my own pizza dough.  i tried a regular pizza dough recipe that failed, so instead i tried to make chicago style/deep dish pizza.  thankfully, it worked out great!

we topped our pizza with turkey pepperoni, mozzarella cheese, sauteed onions and green peppers, oregano, and parmesan cheese.

i used a 10” springform pan.  best decision ever!  it made it a lot easier to take the pizza out of the pan.  but… the recipe is actually for a 14” pan.  fail.  there was way too much dough on our pizza.  next time, i’ll be sure to make a few breadsticks with some of the dough.

Chicago Style Deep Dish Pizza Dough

adapted from food.com

Ingredients

• 1/4 ounce active dry yeast (2 1/4 tsps)
• 1 1/4 cups lukewarm water
• 1 teaspoon sugar
• 3 1/4 cups unbleached bread flour, plus more for dusting
• 1/2 cup medium-grind yellow cornmeal
• 1 teaspoon table salt or 1 1/2 teaspoons kosher salt
• 1/2 cup olive oil, plus
• more olive oil, for oiling bowl and pan

Directions

1. In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4. Using the dough hook (w/ kitchenaid), mix the dough, incorporating as much of the flour as possible.
5. Knead the dough for 8-10 minutes on low.  The dough will be a little sticky.
   
6. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
7. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
8. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours.
9. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
10. Let the dough rise in the pan for 15 to 20 minutes.
11. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
12. Proceed with any deep-dish pizza recipe.

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Posted by miki on September 12, 2010

http://heymikiheymiki.wordpress.com/2010/09/12/chicago-style-deep-dish-pizza/