Ingredients: |
Ingredients: FOR THE DOUGH:
8¼ oz. Room Temperature Water
2¼ tsp Active Dry Yeast
1 tsp Sugar
12½ oz. All-Purpose Flour
2½ oz. Cornmeal
1½ tsp Kosher Salt
⅛ tsp Cream of Tartar
⅓ C + 2 tbsp Vegetable Oil
FOR THE SAUCE:
1 28oz. Can San Marzano Tomatoes
½ White Onion, Diced
4 Cloves Garlic, Crushed
2-3 tbsp Tomato Paste
1-2 tbsp Olive Oil
1 tbsp White Sugar
1 tbsp Dried Oregano
1 tbsp Dried Basil
1 tsp Red Pepper Flake (Optional)
PIZZA TOPPINGS:
1 Bag Pepperoni
5-10 Slices Provolone Cheese
10-15 Slices Mozzarella Cheese
Grated Parmesan Cheese
Olive Oil
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Directions: |
Directions:TO MAKE THE DOUGH:
1. In the bowl of a Stand Mixer, combine water, yeast and sugar. Cover with plastic wrap and let bloom for 10 minutes.
2. In a separate bowl, combine Flour, Cornmeal, Salt, and Cream of Tartar.
3. Add the dry ingredients to the bowl of the Stand Mixer, and add Vegetable Oil.
3. Using the Dough Hook attachment, knead for 3-4 minutes on "Mix", just until the dough pulls away from the sides of the bowl.
4. Increase speed to 1-2, and knead for 7-8 minutes. This should result in a smooth, tacky, and slightly sticky dough.
5. Turn out onto a lightly floured surface and knead by hand for an additional 2-3 mins.
6. Pull the dough into a taught ball and let rise in a well-oiled bowl, covered in plastic wrap, for 60-90 mins.
7. Grease a 12-inch cast iron skillet well with oil and press dough into the sides, gently attempting to coax it into a deep-dish pizza shape. Don't worry if it doesn't fully stretch at this point.
8. Cover the cast iron skillet with a towel and let rest for an additional 20-30 minutes.
9. Finish pressing the dough into the edges of the cast iron skillet, trying to keep the dough as even as possible.
TO MAKE THE SAUCE:
1. In a large bowl, add the tomatoes and crush by hand.
2. Add oil to a non-stick pan and sautee on medium-high heat until soft. Add garlic and sautee for 1-2 mins, or until fragrant.
3. Add tomato paste, chili flakes, oregano, and basil and stir. Cook for 1-2 minutes more.
4. Add tomatoes and sugar, reduce heat to medium-low and cook for 20-30 minutes until sauce thickens and a wooden spoon can be dragged cleanly across the bottom of the pan.
TO FINISH THE PIZZA:
1. Layer Provolone and Mozzarella Cheese evenly. Add a layer of Pepperoni between every layer of cheese.
2. Add Tomato Sauce on top of the cheese.
3. Sprinkle on Parmesan Cheese and drizzle on Olive Oil.
4. Cook in a preheated 425ºF Oven for 25-35 minutes, rotating once while baking.
5. Remove and sit for at least 10 minutes.
6. Slice and Serve |
Personal
Notes: |
Personal
Notes: One of our all-time favourites! We used sliced Havarti cheese as it was all we could find, and it worked ok. Provolone and Mozza would have been much better.
We also had a tough time keeping the dough even. We only had a 10-inch cast iron pan, so that may have affected this.
Overall a fantastic pizza. Really important to allow the pizza to cool before slicing and serving!
Recipe was adapted from this video: https://www.youtube.com/watch?v=hyUnGjykNwg
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This recipe for Chicago-Style Deep Dish Pizza is from