Chicago Style Deep Dish Pizza: Maegan

Chicago Style Deep Dish Pizza (Takes about an hour)

Dough:


2 1/3 cup flour
1/2 tsp salt
1 pkg yeast (1 Tbs)
1 cup skim milk
2 Tbs olive oil
2 tsp sugar
10 inch round pan
4 Tbs olive oil to coat pans

Sauce: (Makes enough for 2 recipes, so refrigerate or freeze the other half for next pizza night)
1 Tbs olive oil
2 cloves garlic minced
1 28 oz can crushed tomatoes

Toppings:
mozzarella (3 cups ish)
pepperoni
sausage
etc.

Preheat your oven to 200.

Whisk flour, salt and yeast in mixer. In a small bowl mix milk, olive oil and sugar. Mix wet mixture into mixer on low. Turn to medium-low once flour is incorporated and mix 5 minutes. Dough should be smooth and shiny - add flour if too wet and sticky a tablespoon or two at a time. My dough is always much stickier than when I make bread, so just add enough flour to make it manageable.

During the 5 minute mix, put oil and garlic for sauce into cold sauce pan and turn on low for two minutes. The garlic will start to get fragrant, but does not really cook or golden.

When dough is done with 5 minute mixing, turn out and knead a few times. Put dough into a greased glass bowl, turn dough, then cover bowl with plastic. Turn off the preheated oven and put the dough in for 20 minutes.

During the 20 minute wait, pour crushed tomatoes into sauce pan and simmer for 15 minutes. Add a little salt and pepper.

Pour 3 Tbs olive oil each into 2 10-inch pans and tilt to coat. (I only have 9-inch pans)

After 20 minutes in oven, pull dough out and split in two. Preheat oven to 400 and move the rack to the bottom.

Turn dough out onto floured surface. Don't work dough too much. Roll the dough out with a pin until it is an inch or two wider than the pans all the way around. Place dough centered over the pan and gently make sure it is flush to the corners and sides of the pan (kind of like a pie crust).

Put the cheese on the dough first. Put toppings on the cheese. Cover everything with 2/3 cup of sauce. Put in oven and cook for 20 minutes.

Call me and tell me what you think 801-693-8027

We discovered this recipe this summer from our new favorite recipe source - America's Test Kitchen. They make deep dish by rolling the dough out to 1/2 inch smaller than the pan all the way around and put sauce, then cheese then toppings. We adapted it into Chicago style. Our favorite is sausage and pepperoni, so I cook up some Italian sausage while waiting for the dough to rise.

We made this pizza on everyone's last night in Utah for our farewell dinner. We miss you all and are grateful you are so willing to be our recipe guinea pigs!