My husband and I celebrated our one year anniversary together on March 2nd. We went to Chicago and ate our way through the Windy City. It was AMAZING. Our second trip there was definitely better than our first in my mind. Way better restaurants this time! YUM! So while there we ate at 3 different pizza places: Gino's East (my favorite), Lou Malnati's, and the Chicago Oven Grinder Co. We also ate at this great hot dog place called Hot Doug's. Best deep fried and grilled veggie dog ever. Yes that's right DEEP FRIED AND GRILLED. I will give you a minute to wrap your head around that...
Ok, gain consciousness back yet? Ok, good. As delicious as the veggie dog was, it will have to wait for another post because this post is about PIZZA!!! Oh and on another random tangent I realize that I never posted a picture of my finished Superbowl football stadium made of dips. So before I go any further, here you go.
Satisfied? Ok, moving on.
There is something to be said about a ooey, gooey, deep dish Chicago style pizza. It's almost too delicious for words. I'm addicted to it. It's completely possible to order a couple of Chicago style pizzas from Chicago and have them shipped overnight, packed in large amounts of dry ice. As delicious as they are, they are still expensive. I'm talking $40.00 a pizza. Worth it? Oh yes (at least in my mind), but I'm also not opposed to making my own Chicago style, deep dish, cheesy, ooey, gooey, deliciousness. And guess what? I did.
Beautiful isn't it? I thought so. Want to make your own delicious, scrumptious Chicago style pizza? Well here ya go!
Chicago Style, Deep Dish Pizza
This recipe will fit a 14" x 2" round pizza pan
1 1/2 packages active dry yeast
1/2 cup of warm water (105-115 degrees F.)
1 Tbsp. sugar
3 1/2 cups unbleached flour
1 tsp. salt
1/2 cup yellow cornmeal
1/4 cup vegetable oil
1/2 cup warm water
Toppings
1 28 oz. can of Italian style plum tomatoes
1 tsp dried basil or 2 tsp chopped fresh basil
1 tsp oregano
Salt to taste
10 oz. mozzarella cheese, sliced thin
1/4 cup freshly grated Parmesan cheese (and not that crap from the green can either!)
Olive oil.
1/2 pound Italian sausage, casing removed (optional)
For the sauce, drain the tomatoes of their juices and then crush with your hands in a bowl. Add the basil, oregano, and salt. Mix well and set aside or place in the refrigerator until ready to use.
For the dough, In a large bowl dissolve the yeast in the warm water and then add the sugar. Mix well and set aside for 5-6 minutes. In the meantime mix the flour, cornmeal, and salt together in another bowl. Make a well in the center of the flour mixture and add the yeast mixture, oil and last 1/2 cup of warm water. Mix until the dough cleans the side of the bowl and forms a rough mass. If needed add water a tablespoon at a time until the desired consistency is reached.
Turn the dough out onto a well flour surface and knead for 5-6 minutes until it is smooth and soft. Lightly dust the dough with flour and place in a large mixing bowl. Cover the bowl with plastic wrap and a towel and place it in a warm area (don't want to turn the oven on just yet? The top of the fridge works just as well). Allow the dough to raise until it doubles in size, about 60-90 minutes.
Preheat the oven for 475 degrees.
After the dough had doubles in bulk, turn it out and knead it for approximately 2 minutes. Oil the bottom and sides of the pan and spread the dough in the pan with your palms and fingers (this works better if you allow the dough to rest for 10 minutes in the pan) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip all around the pan. Prick the dough bottom with a fork and par bake the crust for exactly 4 minutes. When the dough comes out, brush it with olive oil.
Lay the slices of mozzarella evenly over the crust, leaving a 1/2 boarder around the edge. Spoon the tomatoes over the cheese and the sprinkle the Parmesan cheese over the tomatoes. If you choose to use the Italian sausage now would be the time to add it. (I omitted the sausage cause of that whole not eating meat thing. Also, feel free to use whatever topping you want). If you use the sausage, flatten pieces (about the size of a half dollar) between your thumb and forefingers and place evenly over the tomatoes. Then drizzle about 1 tablespoon over the top.
Bake the pizza in the oven on the bottom rack for 5 minutes; move the pizza to an oven rack 2 slots above the lower rack and bake an additional 30 minutes, until the crust is lightly browned and sausage (if used) is cooked through.
I know you will be tempted to dive right in. I mean, come on! Who wouldn't be? Am I right? Of course I am...there is no argument here. But for the best results wait 5 minutes before cutting in and enjoying!
Need a second look? I thought so. Here ya go and enjoy!
*Note* Yes I know the crust is a little on the done side. That is how I like my pizza and no I did not burn it!
