Chicago Style Deep Dish Pizza, from America's Test KitchenServings: 8by Foodiewife397 recipes>
I've never been to Chicago, so I cannot vouch for the authenticity of this Chicago-Style Deep Dish Pizza recipe, from America's Test Kitchen. This pizza crust is very thick, yet very tender on the inside. To make this pizza dough, I added some cornmeal. Once it has it's first rise, I rolled out the dough, spread a very thin layer of butter and "laminated" the dough by rolling it into a tight roll, then pressing it out with a rolling pin. The second rise was done in the fridge, so that the butter could harden-- thus giving some light layers of dough. The sauce is homemade, very thick, from crushed tomatoes. Plan on 3 hours to make this, but it's so worth it. Once assembled, the dough is placed in an oiled cake pan, then a layer of shredded mozarella cheese, a layer of sauce and some shredded Parmesan. This was outstanding! I'll make it again, and have fun layering some meats on this as well. Well done, America's Test Kitchen!
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup grated onion, from 1 medium onion (see note)
- 1/4 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- 1 pound mozzarella cheese, shredded (about 4 cups) (recommended, whole mozarella. Don't use pre-shredded, as it doesn't melt well.)
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
- 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.
- 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. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
- Using fingers, 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.
- 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.
- TO LAMINATE THE DOUGH:
- Adjust oven rack to lower position and heat oven to 425 degrees.
- Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle.
- 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.
- 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 by rolling dough loosely around rolling pin and unrolling into pan.
- 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.
- 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.
- Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
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