Best Pizza Essentials The Ultimate Deep Dish Crust Recipes

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories Bread Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

Ingredients

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

PIZZA ESSENTIALS: THE ULTIMATE DEEP DISH CRUST

Pizza Essentials: The Ultimate Deep Dish Crust image

My quest for a buttery/crispy crust began, while I was working at Mergellina's, in Naples, Italy. In the evening, after closing, some us would go to the Vincenzo Pizzeria for a late-night pizza. It was a small place, known mostly to the locals. The good news was that the other cooks at the restaurant I worked at were all...

Provided by Andy Anderson !

Categories Pizza

Time 25m

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
4 c flour, all-purpose variety
2 tsp salt, kosher variety
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 1/4 c water, slightly warm
3 Tbsp sweet butter, unsalted, melted
2 Tbsp olive oil, extra virgin
1 1/2 tsp dry yeast, active variety
ADDITIONAL ITEMS
additional flour
additional olive oil, extra virgin

Steps:

1. PREP/PREPARE
2. For this recipe, I find the best thing to bake it in is a spring form pan with tall sides.
3. You can work this dough entirely by hand; however, for this recipe, I will be using my stand mixer, fitted with a dough hook. If you are doing this by hand, you will need a large bowl... something you can get your hands into and work the dough.
4. Gather your Ingredients (mise en place).
5. Add the flour, salt, basil, oregano, and parsley to the bowl of your stand mixer.
6. In a measuring cup or bowl add the water, melted butter, olive oil, and yeast.
7. Give it a quick whisk, to combine the ingredients, and let it stand for about 5 minutes.
8. What we are doing is "proofing" the yeast. If the top begins to get foamy, you have good yeast; if it does not foam, your yeast is dead, give it a good burial, and buy some better yeast.
9. Turn the mixer on low, and slowly add the liquid (occasionally stopping to scrape down the sides with a rubber spatula).
10. Chef's Tip: I usually reserve a bit of the liquid, just to see if I will need it. Working with flour can be a bit tricky, and things like humidity and other factors can determine how much liquid to use.
11. When the dough begins climbing up the hook, stop mixing, about 3 - 4 minutes.
12. Add the dough to a large bowl. Sprinkle on a bit of olive oil then roll the dough until coated in the oil. Cover, and allow to rest in a non-drafty corner of your kitchen for about 30 - 40 minutes.
13. Remove it from the bowl, dust with a bit of flour, and knead it until smooth and elastic.
14. Chef's Note: The dough will be a bit sticky; however, if you keep your hands floured, you should not have a problem.
15. Place back into the bowl, cover, and allow to rise for about 4 - 5 hours.
16. Then place the bowl, still covered into the refrigerator for 12 - 24 hours, before using.
17. On the day that you are going to use it, remove from the fridge, roll out and cut in half.
18. If you are only making one pie, then wrap the second dough ball up, and stick into the freezer until needed.
19. Place the dough into a baking pan, coated with some olive oil (spring form is the best).
20. Slightly flatten it out, and then cover for about 3 - 4 hours.
21. Chef's Note: The dough will be about double in size.
22. Use your fingers, dipped in a bit of oil, to stretch the dough on the bottom, and up the sides of the pan.
23. Chef's Tip: If the dough keeps springing back, let it rest for 5 minutes, and continue stretching it until you fill the pan (bottom and sides).
24. Cover and allow to rest for 2 - 3 hours.
25. TIME TO BUILD A PIE
26. To me, the ingredients placed onto your pie are a personal thing, and not to be trifled with.
27. Place a rack in the middle position, and preheat the oven to 450f (235c).
28. Chef's Note: If you have a pizza stone, place that on the rack, and allow it to heat up.
29. How about lining the pie with some provolone cheese...
30. Then lay down some nice yummy sauce...
31. Some Italian sausage would be nice...
32. Then some grated parmesan cheese...
33. I think that I will throw on some thinly-sliced prosciutto...
34. Then some more cheese and some slices of pepperoni...
35. Stick it in the oven, until the cheese is bubbling and the crust is a golden brown, about 20 - 25 minutes.
36. Let is rest for about 10 minutes, before removing it from the pan.
37. PLATE/PRESENT
38. Cut up into slices and serve while nice and hot. Enjoy.
39. Keep the faith, and keep cooking.