Chicago Deep Dish Pizza Recipe
Ingredients
| Active dry yeast | 1 (FOR DOUGH:) | |
| Sugar | 1 Teaspoon (FOR DOUGH:) | |
| Water | 1 Cup (16 tbs) (FOR DOUGH:) | |
| Yellow cornmeal | 3/4 Cup (16 tbs) (FOR DOUGH:) | |
| All purpose flour | 2 Cup (16 tbs) (FOR DOUGH:) | |
| Salt | 1/2 Teaspoon (FOR DOUGH:) | |
| Extra virgin olive oil | 3 Tablespoon (FOR DOUGH:) | |
| Extra virgin olive oil | 3 Tablespoon (FOR SAUCE:) | |
| Onion | 1 , chopped (FOR SAUCE:) | |
| Garlic | 3 Clove (5gm), minced (FOR SAUCE:) | |
| Pureed tomatoes | 1 Can (10oz) (FOR SAUCE:) | |
| Tomato Paste | 1 Can (10oz) (FOR SAUCE:) | |
| Dried oregano | 1 Tablespoon (FOR SAUCE:) | |
| 1 teaspoon each dried basil and sugar | ||
| 1/2 teaspoon each fennel seed and salt | ||
| Pepper | 1/4 Teaspoon (FOR SAUCE:) | |
| Vegetable oil, for oiling pan | ||
| Yellow cornmeal | 1 Tablespoon (FOR SAUCE:) | |
| Grated mozzarella cheese | 1 Cup (16 tbs) (FOR TOPPING:) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated (FOR TOPPING:) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated (FOR TOPPING:) | |
Directions
GETTING READY
1) Preheat oven to 425 degrees.
MAKING
2) In order to prepare the dough, dissolve the yeast and sugar in warm water in a small bowl. Allow it to stand till the mixture is bubbly. This generally takes about 10 minutes.
3) In a different bowl, combine together the flour, salt, cornmeal and 2 tablespoons of oil.
4) Put the flour mixture in a food processor which is fitted with a steel blade. Add the yeast mixture as well and pulse the processor about 5 times so that the ingredients are combined well.
5) Process for nearly 30 seconds to knead the dough. The right dough should form a ball and should be a little tacky to touch. Add more flour and process for about a minute more if the dough gets too sticky.
6) With the remaining 1 tablespoon of olive oil, oil a bowl and place the dough in it, turn to oil top.
7) Loosely cover the bowl with foil. Allow the dough to rise in a draft-free, warm area till it has doubled in volume. This generally takes about 40 minutes to 1 hour.
8) Make the sauce while the dough is rising. Warm olive oil in a saucepan over medium flame. Add the onion and garlic and sauté for 4 minutes.
9) Add the tomato paste, pureed tomatoes, oregano, basil, sugar, fennel seed, salt and pepper and mix well.
10) Reduce the flame to low and cook over low flame for about 10 minutes, occasionally stirring.
11) Remove from the heat and set aside.
12) With oil, brush a baking pan or pizza pan which is 10-inches in diameter and 2-inches deep. Sprinkle cornmeal all over.
13) Punch down the dough and press it onto the bottom of the pan and up the sides. The rim should ideally be about 1-inch in height.
14) Spread ½ cup of mozzarella all over the crust and spread 1 ½ cup of the tomato sauce over the mozzarella. Quantities can be increased if desired.
15) Over the top of the pizza, sprinkle the remaining mozzarella and Parmesan cheese.
16) Bake in preheated oven for about 20 minutes or till the crust turns brown.
SERVING
17) Serve hot after cutting into wedges or 2-inch squares with dried oregano, hot pepper flakes and Parmesan cheese on the side.
1) Preheat oven to 425 degrees.
MAKING
2) In order to prepare the dough, dissolve the yeast and sugar in warm water in a small bowl. Allow it to stand till the mixture is bubbly. This generally takes about 10 minutes.
3) In a different bowl, combine together the flour, salt, cornmeal and 2 tablespoons of oil.
4) Put the flour mixture in a food processor which is fitted with a steel blade. Add the yeast mixture as well and pulse the processor about 5 times so that the ingredients are combined well.
5) Process for nearly 30 seconds to knead the dough. The right dough should form a ball and should be a little tacky to touch. Add more flour and process for about a minute more if the dough gets too sticky.
6) With the remaining 1 tablespoon of olive oil, oil a bowl and place the dough in it, turn to oil top.
7) Loosely cover the bowl with foil. Allow the dough to rise in a draft-free, warm area till it has doubled in volume. This generally takes about 40 minutes to 1 hour.
8) Make the sauce while the dough is rising. Warm olive oil in a saucepan over medium flame. Add the onion and garlic and sauté for 4 minutes.
9) Add the tomato paste, pureed tomatoes, oregano, basil, sugar, fennel seed, salt and pepper and mix well.
10) Reduce the flame to low and cook over low flame for about 10 minutes, occasionally stirring.
11) Remove from the heat and set aside.
12) With oil, brush a baking pan or pizza pan which is 10-inches in diameter and 2-inches deep. Sprinkle cornmeal all over.
13) Punch down the dough and press it onto the bottom of the pan and up the sides. The rim should ideally be about 1-inch in height.
14) Spread ½ cup of mozzarella all over the crust and spread 1 ½ cup of the tomato sauce over the mozzarella. Quantities can be increased if desired.
15) Over the top of the pizza, sprinkle the remaining mozzarella and Parmesan cheese.
16) Bake in preheated oven for about 20 minutes or till the crust turns brown.
SERVING
17) Serve hot after cutting into wedges or 2-inch squares with dried oregano, hot pepper flakes and Parmesan cheese on the side.
Chef
