Deep dish Pizza

I’ve only been to Chicago once – last year for work (and I’m going again this summer – yeah!) – but while there my co-workers and I did manage to have Chicago style deep dish pizza twice.  I haven’t been able to stop thinking about it since.  (I also feel in love with that Garrett’s popcorn – O.M.G. – I died and went to heaven) 

I know I just raved about how much I like thin-crust pizza.  But deep dish is entirely a different experience – it’s not that one is better than the other – they are just different.  

And how does this one compare to the ones I had in Chicago – it was just as good as I remember.  The butter in the crust really makes this flaky and tender.  We kept this simple – with just sauce and cheese – but you can definitely add whatever toppings you desire.  Enjoy!

Ingredients (makes 2 pizzas)

Dough

• 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
• 1/2 cup (2 3/4 ounces) yellow cornmeal
• 1 1/2 tsp. table salt
• 2 tsp. sugar
• 2 1/4 tsp. instant yeast
• 1 1/4 cups water, room temperature
• 3 Tbsp. unsalted butter, melted, plus 4 tablespoons, softened
• 1 tsp. plus 4 Tbsp. olive oil

Sauce

• 2 Tbsp. unsalted butter
• 1/4 cup grated onion
• 1/4 teaspoon dried oregano
• table salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 Tbsp. coarsely chopped fresh basil leaves
• 1 Tbsp. extra-virgin olive oil
• ground black pepper

Toppings

• 1 pound mozzarella cheese , shredded (about 4 cups)
• 1/4 cup grated Parmesan cheese

Directions

1. For the Dough:  Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute.

2. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes.

3. Coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

4. For the Sauce: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

5. To laminate the dough: Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle.  Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

6. Adjust oven rack to lower position and heat oven to 425 degrees.  Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan and lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

7. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce.

8.  Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Source: Cook’s Illustrated

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