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.

This recipe is shared with:
Wednesdays Adorned From Above Blog Hop@Adorned From Above

Showcase Your Talent Thursday

Made U Look
Frugal Food Thursday @ Frugal Follies
Full Plate Thursday @ Miz Helens Country Cottage
Thursday's Treasures
Hookin Up with HoH@House of Hepworths
Frugal Food Thursday @ Frugal Follies
Full Plate Thursday @ Miz Helens Country Cottage
Spicy thursday Link Up@DC Instyle


 

6 comments:

  1. Oh Lawdy, this looks deeelicious. Thank you for sharing the recipe for the dough.

    We may have met by chance...but we become friends by choice.
    http://simpleesue.com/try-one-new-recipe-a-week-strawberry-cream-omelet/

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  2. Thank you Sue, I am wowed by this dough recipe, it's fabulous!

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  3. Looks great! We love pizza and I haven't had Chicago style in forever! Totally pinning this :) Krista @ http://ahandfulofeverything.blogspot.com

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  4. Krista, you will love this recipe!! Thanks so much-Kari

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  5. Kari,
    This reminds me of a little pizza shop in Dallas where we used to love to have pizza, can't wait to make this. Thank you so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

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