Wednesday, March 27, 2013

Old Chicago Deep Dish Pizza



The other day I was craving a pizza, but not just any pizza, a deep dish pizza like the kind that Chicago is famous for.
With a nice chewy crust and loads of topping, all covered in a gooey cheese.

Yeah, so I knew I would only be able to have one piece....that's okay, one piece of this deep dish pie is enough.
What makes this such an awesome pie is making it in a big ol' cast iron skillet. If you don't have one at least 12" or bigger, this amount of dough can make 2 pies!

@Salted Nuts


See that dough, tender and chewy, and all the toppings and cheese-Yum!

This dough is awesome too. It came out perfectly! I whipped it up on my lunch hour and when I got home after work, it had risen beautifully-and my yeast had expired 4 months ago-yikes!

Ingredients:

(Dough)
1 pkt. yeast
2 tsp sugar
1 1/8 cup hot water (between 110-115F)
3 cups of all purpose flour
1 tsp salt
1/2 cup corn or vegetable oil

(Toppings)
Pizza sauce or a 14 oz. can of whole tomatoes, drained and crushed and then season with Italian seasoning. 
Cooked, crumble sausage
Pepperoni
Diced Ham
Olives
Mushrooms
Onion
Cheese
whatever you like on a pizza!

Directions:
  1. 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.
  2. Combine yeast mixture, flour, corn oil, and salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons oil.
  5. Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup of cheese over sauce; add layer of sausage and/or the pepperoni over cheese. Add another 1/3 cup  of cheese. Repeat the layers of meat. Top with remaining 1/3 cup cheese.
  6. Bake in preheated oven on the bottom rack until crust is golden brown, about 25-30 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

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