No need to turn on the heat during these crisp autumn evenings, our house is heated by the warmth of our oven. So for dinner last night (and breakfast this morning) I made a Chicago-style Deep Dish Pizza.
While walking down the baking aisle at the grocery store a couple weeks ago I saw the canister of corn meal on the shelf and it reminded me I had an excellent deep dish pizza recipe I’ve been meaning to make.
About a week later they were making deep dish on an episode of America’s Test Kitchen. They showed a method for creating a flakier crust that was just what I needed.
I picked up a can of whole tomatoes at R Grocery for $0.69—well actually picked up a few cans…gotta stock up for more pizza!
And finally the ingredient that set the actual preparation in motion- mozzarella cheese on sale this week at Beiler’s for $2.99/lb.
It turned out great!
Here’s what you’ll need:
- 3 hours of your time
- Pan with deep sides (at least 2 inches)
– mine had a 14″ diameter
- 1 C warm water (110-115ºF)
- 1 package active dry yeast
- 3 C flour
- 1/2 C cornmeal
- 1 t salt
- 1/4 C vegetable oil
- 1 T butter
- 1/2 lb thinly sliced mozzarella
- 1 can whole or diced tomatoes
- 1.5 t Italian seasoning
- 2-3 T Parmesan cheese
Kneed until no longer sticky.
I like to give my dough a little warmth while rising by placing the bowl on a cooling rack over very low heat.
Step 6: TURN YOUR OVEN ON- preheat to 500°F
Punch down dough and stretch it into about a 12″ circle. Melt your butter (olive or vegetable oil would work too) and using your fingers lightly cover the surface of the dough. Fold it over on itself then cover the new surface with a layer of butter. Repeat 2-3 more times. This will create layers and make the crust lighter. Then re-stretch out dough and press it into your oiled pan. Be sure the dough is about 2″ up the sides. Let sit for 15 minutes before filling.
—No photos, my fingers were covered in butter!—
Start your fillings with a double layer of mozzarella. Season with Italian seasoning. Then cover with the diced tomatoes and a sprinkle of parmesan cheese.
Be sure to drain your tomatoes well before adding, then use around 1/4 C of the drained sauce. You don’t want it to be runny.
A layer of cooked sausage, chicken, other vegetables etc can be added between the cheese and tomato layers.
Bake at 500°F for 12 minutes then lower oven temperature to 400°F and bake for another 20 minutes. Let sit in pan to cool and congeal for 10 minutes.