Chicago-Style Deep Dish Pizza |
Author: amOEN5wbzJY
Not all pizza is flat! This Chicago style Deep Dish Pizza recipe willl give you delicious deep dish pizza every time.
- 200 g (7 oz) grated mozzarella cheese
- 4 tbsp grated parmesan cheese
- Fillings of your choice (mushrooms, pepperoni, etc.)
For the pizza base
- 250 g (8 oz) plain flour
- 150 g (5 fl oz) lukewarm water
- 40 g (1½ oz) cornmeal or semolina flour
- 2 tbsp softened butter
- 1 tbsp melted butter
- 1 tsp dried yeast
- 1 tsp sugar
- 1 tsp salt
- Olive oil for greasing
For the tomato sauce
- 400 g (14oz) can of chopped tomatoes
- 25 g (1 oz) onion, finely chopped
- 1 tbsp butter
- 1 tbsp fresh basil
- 1 tsp olive oil
- 1 garlic clove, crushed
- 1 big pinch of dried oregano
- 1 big pinch sugar
- A few drops of hot pepper sauce
- Salt
Prepare the pizza base
- Add the sugar and yeast to the water, mix and leave for 10 minutes for the yeast to start working.
- Put the flour, cornmeal and salt in a large bowl and mix well.
- Make a well in the centre and add the water/yeast/sugar mix and the melted butter. Mix well to form a soft dough.
- Knead the dough for 7-8 minutes until smooth and elastic.
- Wipe the inside of a bowl with about 1 tsp of olive oil. Put the dough in the bowl, cover and leave in a warm place until the dough has about doubled in size.
- Turn the dough out onto a lightly-floured surface and roll out into a 23 cm (9") square.
- Spread on the softened butter, then roll the pastry up like a Swiss roll.
- Press the pastry down until it is about 10 cm (4") wide. Fold into 3 then pinch the seams together.
- Place the dough back into the bowl. Cover and chill the dough in the 'fridge for 45-50 minutes.
Prepare the tomato sauce
- Melt the butter in a pan and add the onion. Cook gently until the onions become soft and translucent.
- Add the garlic and cook for a further minute.
- Add the tomatoes, oregano, sugar and pepper sauce. Season with salt then bring to the boil.
- Simmer gently for 30 minutes until the sauce thickens up.
- Add the olive oil and basil. Turn off the heat and mix well.
Construct the pizza
- Place the chilled dough on a lightly-floured surface and roll it out to about 33 cm (13") in diameter.
- Transfer the dough to a 23 cm (9") deep-sided cake tin. Press the dough onto the sides of the tin.
- Sprinkle the cheese onto the base and add your choice of fillings.
- Pour on the tomato sauce and spread to cover the pizza. Sprinkle on the grated parmesan.
- Bake at 200°C/396°F fan oven, 220°C/430°F normal oven for about 30 minutes.
- Leave for 10 minutes to cool before removing from the tin.
Calories: 1100 Fat: 51.4 Sugar: 9.0 Fiber: 6.2 Protein: 45.1 Cholesterol: 120.6
Just about any topping that you would put on a "regular" pizza can go into a deep dish pizza. I love mushroom and anchovy...
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/chicago-style-deep-dish-pizza-recipe
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