Deep Dish Pizza
Friday is pizza night at dance. I’ve already done Brian’s Deep Dish (at XLIII). I’m doing it again, but with the homemade sausage and the instructed 24 hour dough rise.
I didn’t copy out the ingredients, last time. Here’s the recipe, in The Joy of Cooking format.
Chicago-style, Deep-dish Pizza
From: Mark
Source: Brian Lagerstrom
The day before, combine in food processor (15 seconds or until butter cut in):
375g or 3c AP Flour
10g or 2t salt
40g or 3Tbsp cubed cold butter
Dissolve
6g or 1 1/2t instant yeast
in
220g or 1c warm water (90F/32C)
With chopper running, add to food processor. Let run until a dough (about 1 minute). Place in bowl. Shape dough into a round; this will be the only strengthening. Ferment at room temperature for 30 minutes. Place in ‘fridge for 24 hours.
Next day, place on counter to temper (i.e. warm up to be workable). Preheat oven to 425.
Place large sauce pan on medium-high heat. Once it’s hot, add
50g or 3 1/2T butter
Once melted add
100g (1 small or ½ large) white onion, grated
15-20g or 4-5 cloves garlic, minced
Stir to combine and fry. While sautéing, mix
1 28oz/800g can crushed tomatoes
1 28oz/800g can whole peeled tomatoes
75g or 4T tomato paste
Squish into 1/2-inch chunks with hands. Add
10g or 2 1/4t salt
20g or 2T sugar
2g or 1t dried oregano
2g or 1 1/2t dried basil
2g 1 1/2t red pepper/chili flakes
Stir to combine. Once butter, onion, garlic mix is softened and starting to brown, lower heat from medium-high to medium and add the tomato mixture. Reduce by 40-50% (about 15-20 minutes). In the meantime…
In a bowl mix until combined
1lb or 1/2kg 80/20 ground pork
7g or 1 1/2t salt
10g or 2 1/2t sugar
5g or 2 1/2t paprika
3g 1 1/2t dried sage
2g or 1t black pepper
2g or 3/4t red chili flake
2-3 cloves of garlic, grated or finely minced
3g or 1 1/2t crushed toasted fennel seed
10g or 2g red wine vinegar
Tomato mixture should hold a trail when spatula/spoon is run through it. Pick a pan to use (cast-iron skillet will work). Generously grease with olive oil. Flip the dough out on a floured board. Roll it out (pressing directly into the pan makes it chewier). Place dough into pan and pinch sides up and corners down.
Lay down
2 layers of thick sliced, full fat mozzarella.
1 layer of thinly sliced provolone.
Drop down a lot of the sausage – half the amount created above (freeze the rest)
Add half the sauce, spread evenly (freeze the rest).
Lay on a layer of sliced peperoni.
Grate a layer of parmesan on top.
Load into preheated 425 oven. Bake for 35 to 45 minutes. To prevent the crust from getting soggy, slide out of pan onto rack to cool. Optionally, after cooling for 15 minutes, put it back in the pan before slicing; this keeps it warmer.
What do I need to buy?
- Crushed and peeled tomatoes. I have some small cans, but as long as I’m shopping, I might as well get new of the big size rather than exhausting my inventory.
- Oregano. I’m out of dried and the fresh plant is not grown enough to harvest. I’m also out of marjoram (finally).
- Sage. I don’t like sage, so I don’t have any. Hopefully, I can get a small container.
- Red Chili Flakes. I have red chili powder and crushed red pepper, but no chili flakes. I could improvise, but as long as I’m shopping, I might as well get what it asks for.
- Fennel seed. I’ve been wanting to make pork sausage and this is a common addition, so on the list it goes.
- Mozzarella and Provolone. I don’t much care about sliced or not. I can slice a bit of cheese. We’ll see what the store has.
- Peperoni. I have some in the freezer that I’ll use. This is replenishment.
- Garlic. I have enough, but also replenishment.
Copy/paste into Notepad. Print. I can has grocery list. Going to the store during the 30 minute room temperature dough rise seems like a plan. I’ll even walk; I need the exercise.
I’m publishing this now so I can print the recipe (so I can have it in the kitchen to make the crust dough). Printing from the edit window doesn’t work very well (sidebars on both sides). Commentary and pictures will come tomorrow, when I actually make it.
Update:
It seems that “red chili flakes” and “crushed red pepper” are the same thing. At least they look the same, so I didn’t buy any. Also a good thing I bought peperoni because there was none in the freezer.
Working backward: Pizza will be eaten at 2000. Group class is first, at 1900, which means I need to leave the house at 1840. Rack cooling to keep the bottom from getting soggy takes 15 minutes (then put it back in the pan to keep it warm). Baking time is 45 minutes. That means 1740 into-the-oven time. It’s 1430, now. I think I’ll wait an hour before starting. That gives me nearly two hours to make the sauce. I hope it doesn’t take that long.
The “featured image” is the one I made for dance on Friday. With all the leftover ingredients, I only need to buy more mozzarella for a second on Sunday:
That one was done in the spring-form pan instead of the frying pan, which I have not retrieved from the dance studio, yet. It also doesn’t have an “rise overnight in the ‘fridge” crust. It has a “sat on the counter for a few hours” crust. I can’t tell the difference.
Both had sufficient crust structural integrity to eat with one’s fingers. That is, the middle didn’t tilt down and slide the toppings onto your lap. That’s why I dislike New York style pizza: A slice of pizza should hold its shape when held by the edge.
I’m thinking a Bundt cake pan might be best, although difficult to extract the pizza from. The center is a bit squishy compared the edges. That would create an edge all the way around. I don’t have one and I’m not buying one to experiment with deep dish pizza.
Marked Up 