Before every 2015 Packers game, we’re giving you a fun recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*. For this week’s game, we’re serving up Chicago-Style Deep Dish Pizza.
Photo courtesy of the original Lou Malnati’s Pizza, which some of you maybe be enjoying in Chicago.
Chicago-Style Deep Dish Pizza
Serving Size: 8 (1/4 of a deep dish)
1 recipe Deep Dish Butter Dough
24 ounces mozzarella cheese — thinly sliced
1 recipe Fresh Pizza Sauce
Pizza toppings: — (sausage, pepperoni, black olives, onions, mushrooms etc.)
1 cup parmesan cheese — shredded
Preheat oven to 475.
Divide the slices of mozzarella cheese evenly over the crusts. Spoon the sauce over the cheese. Add any toppings you desire and sprinkle with parmesan cheese. Drizzle with a little olive oil.
Bake the pizza in preheated oven on the bottom rack for 5 minutes; move the pizza to the middle rack and bake an additional 30 minutes. Crust will be lightly browned and toppings, such as raw sausage will be cooked thru.
If baking 2 pizzas at once (not ideal) have the oven racks set 1 notch above bottom and 1 notch below top, add 15 minutes to baking time, and rotate half way thru.
Deep Dish Butter Dough
½ cup whole milk — warm, 110 degrees
1 cup water — warm, 110 degrees
2 ¼ teaspoons active dry yeast — or 1 1/2 t. instant yeast (bread machine yeast)
1 teaspoon sugar
3 ½ cups unbleached flour — all-purpose, divided
½ cup semolina flour
4 tablespoons olive oil
4 tablespoons butter — melted
1 teaspoon salt
In a large bowl, combine the milk, water, yeast and sugar; stir to combine. Let sit until the mixture is foamy; about 5 minutes.
Add 1 1/2 C. flour, the semolina, oil, butter and salt to the milk mixture, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour 1/4 C. at a time, working the dough after each addition, until all of the flour is incorporated but the dough is still slightly sticky.
Turn the dough onto a lightly floured surface and knead until smooth but still slightly tacky, 3-5 minutes.
Oil a large mixing bowl. Place the dough in the bowl and turn to coat all sides. Cover the bowl loosely with plastic wrap and set in a warm place until doubled in size; about 1 1/2 hours.
Oil the bottom and sides of 2–12″ deep dish pizza pans. Divide dough into 2 pieces. Stretch a ball of dough gently with your hands to about 1/2 the size of the pizza pan. Put the dough in the pan and stretch it with your fingers and palms until it completely covers the bottom of the pan. Pull the dough up the sides of the pan to form a pronounced border. Cover the pan with a kitchen towel and let rise for 30 minutes. Repeat with remaining dough and pan. (After dough rises again in pan, you may need to repress up the sides)
Follow instructions for filling/baking your deep dish pizza from the deep dish recipe.
Per Serving (excluding unknown items): 169 Calories; 7g Fat (34.9% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES: Use for Chicago-style Deep Dish Pizzas and Ponzerottas.
This recipe will make 2–deep dish pizzas or 6-8 Ponzerottas.
Fresh Pizza Sauce
168 ounces (6–28 oz. cans) tomatoes, canned — whole, crushed by hand and drained very well
2 tablespoons dried oregano — heaping
2 teaspoons dried basil — heaping
Salt — to taste
Drain the tomatoes very, very well in a colander for 1 hour or more. Discard juice.
Combine tomatoes, oregano, basil and salt. Mix well and use for your favorite pizza. This is enough sauce for 2 Chicago-style deep dish pizzas.
*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.com.