Thursday, June 28, 2012
Deep Dish Pizza
A few weeks back I promised to share the recipe we use for Deep Dish Pizza.
We had a friend from Chicago who had worked in a pizzeria and taught us how to prepare the classic Chicago-style double-crusted, cheese-stuffed deep dish pizza.
We bought a special pan and have enjoyed making this for years.
Mike Sodaro, where are you now???? We've tried to locate Mike, who we knew as an engineer who worked with Hubs but later left engineering to become a chef.
Although we use a special, 14-inch Chicago-style pizza pan for the recipe, you also can use two 8-inch cake pans instead. Just divide the ingredients accordingly.
Mike called for oil or melted butter in the dough, and we prefer to use melted butter.
One piece of this pie is definitely enough for most adults, but favorite, first and second sons (aka Tripp, Stu and Dave) tore through one of these alone. And, favorite son isn't a big eater...it was just that good!
When I say this is hearty fare, you won't have to read down very far in the recipe to know why. There's a honkin' two pounds of whole milk (preferred) mozzarella in between the two layers of dough.
The sauce goes on top, and we like to use Dei Fratelli pizza sauce, which comes in a can and is available at most supermarkets.
Disclaimer: I am in no way making any claims about the authenticity of this pizza. I've seen many a recipe up for debate online for not being traditional or authentic, etc., so I'll put it right out there. I have never been to Chicago. There are a lot of strong opinions about this beloved Chicago classic. Hubs recently traveled to Chicago and got to sample the real deal. Happily, he said the version we make at home was really close to what he ate in the city. I'd love to know how you create your Chicago-style pizza at home!
Oh, and here's a link to another post about Deep Dish Pizza, this one was a test-drive I did of a recipe that appeared in Cook's Illustrated: I Love This: Deep Dish Pizza.
Mike Sodaro's Chicago-Style Pizza
For the crust:
2 packages instant yeast
3 tablespoons sugar
1 cup warm water
4 1/2 cups all-purpose flour (preferably unbleached)
1 1/2 teaspoons salt
1/2 cup melted butter or olive oil
Oil for coating the rising bowl
Combine the yeast, sugar and warm water in a bowl and set aside to proof the yeast.
Combine the flour and salt in a large mixing bowl. When the yeast has proofed, add it to the flour along with the melted butter or oil. Use your hands to knead the dough for about 5 minutes. (Alternately, you can make this in a large stand mixer and use the bread beater to knead the dough.)
Coat a large bowl with oil and scrape the dough into the bowl. Cover with a clean kitchen towel or loosely cover with plastic wrap and let rise for 1 hour. Punch dough down, turn it over in the bowl a few times and then cover and let it rise another hour. (You can let it rise for a total of 3 hours, or you can use it after 2.)
For finishing the pizza:
2 pounds whole milk mozzarella, grated
2 tablespoons flour
1 15-ounce jar pizza sauce
1/4 cup grated Parmesan cheese
Preheat oven to 450 degrees. Oil the bottom of a 14-inch deep-dish pizza pan or two 8-inch cake pans, being careful not to oil the sides.
Remove 2/3 of the dough from the bowl and keep the remaining 1/3 of the dough loosely covered. Roll out the dough on a floured surface until it is thin and large enough to fit in the bottom and up the sides of the pizza pan. Fit the dough in the pan.
Toss the mozzarella with the flour. (Mike said this keeps the mozzarella from becoming overly stringy. When you take a bite, the cheese won't stretch and be difficult to enjoy.) Spread over the bottom of the crust, keeping it even all the way from edge to edge.
Roll out the remaining dough into a circle large enough to fit atop the pizza. Place it on the top of the cheese and press the edges of the top and bottom crust together. Use a paring knife to slash a line in the top of the pie and bake for 10 minutes.
Remove from the oven and spread the sauce over the top crust. Sprinkle with the Parmesan. Return to the oven and bake for 20 minutes more.
Remove from the oven and let rest for about 5 minutes before slicing and enjoying.
Makes 8 large slices.