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davik · 10-02-2003, 09:36 PM

The true pinnacle of pizza: the chicago deep dish. You'll have to go invest in a deep dish pizza pan to make it, but it's well worth it and one of these pizzas will feed a small crowd. I use a 14 inch pan, which works quite well, though I tweak this recipe slightly to give me just a little more sauce and dough; this recipe is probably just right for a 12-13 inch pan. Also, if I'm using sausage as an ingredient i usually add some of the grease from cooking it to the sauce; horrible for you but it adds a good flavor.

The sauce:
2 tbsp fresh basil (optional)
1 tbsp dried basil
.5 tsp dried oregano
1/4 C Dry red wine (use good stuff)
1/4 C minced onion
2-3 cloves garlic, minced
1 Tbsp olive oil
1.5 C chopped tomatos
2-3 Tbsp Tomato paste
1/4-1/2 tsp crushed red pepper (optional)
salt to taste

Steep the herbs in the wine for atleast 15 minutes

Saute the onions and garlic in the olive oil until translucent
Add tomatos, paste, herbs, salt, and wine, cover and simmer for atleast 30 minutes.

Remove from heat and puree in a blender or food processor. Return to the pan and simmer until thickened.

The Crust:
1 cup warm water, 105°f to 115°f
1/4 cup vegetable oil
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups all-purpose flour
Combine warm water, oil and yeast; fold in flour and mix thoroughly. Roll into a ball; place in an oiled bowl and let rise in refrigerator overnight. Bring to room temperature before putting it in the pizza pan. Coat a deep-dish pizza pan with oil or cooking spray. Spread dough evenly around bottom and sides of pan. Cover with a cloth and let rise for 30 minutes at room temperature.

The Rest:
Lots of good cheese (I usually use a block of mozerella and use slices of cheese on the pizza instead of shredded) is a must; put it down first coating the bottom of the crust, then add your toppings, then the sauce. Some toppings should be put on top of the sauce, such as minced garlic (putting it on top means you end up with roasted garlic as a topping), but that varies based upon what you put on. Other than that, I cook it at about 400 degrees; it generally runs about 25-30 minutes, but just check it to make sure it's done. Let it cool slightly before cutting.

10-02-2003, 09:36 PM	#1 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	Chicago style deep dish pizza The true pinnacle of pizza: the chicago deep dish. You'll have to go invest in a deep dish pizza pan to make it, but it's well worth it and one of these pizzas will feed a small crowd. I use a 14 inch pan, which works quite well, though I tweak this recipe slightly to give me just a little more sauce and dough; this recipe is probably just right for a 12-13 inch pan. Also, if I'm using sausage as an ingredient i usually add some of the grease from cooking it to the sauce; horrible for you but it adds a good flavor. The sauce: 2 tbsp fresh basil (optional) 1 tbsp dried basil .5 tsp dried oregano 1/4 C Dry red wine (use good stuff) 1/4 C minced onion 2-3 cloves garlic, minced 1 Tbsp olive oil 1.5 C chopped tomatos 2-3 Tbsp Tomato paste 1/4-1/2 tsp crushed red pepper (optional) salt to taste Steep the herbs in the wine for atleast 15 minutes Saute the onions and garlic in the olive oil until translucent Add tomatos, paste, herbs, salt, and wine, cover and simmer for atleast 30 minutes. Remove from heat and puree in a blender or food processor. Return to the pan and simmer until thickened. The Crust: 1 cup warm water, 105°f to 115°f 1/4 cup vegetable oil 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 2 cups all-purpose flour Combine warm water, oil and yeast; fold in flour and mix thoroughly. Roll into a ball; place in an oiled bowl and let rise in refrigerator overnight. Bring to room temperature before putting it in the pizza pan. Coat a deep-dish pizza pan with oil or cooking spray. Spread dough evenly around bottom and sides of pan. Cover with a cloth and let rise for 30 minutes at room temperature. The Rest: Lots of good cheese (I usually use a block of mozerella and use slices of cheese on the pizza instead of shredded) is a must; put it down first coating the bottom of the crust, then add your toppings, then the sauce. Some toppings should be put on top of the sauce, such as minced garlic (putting it on top means you end up with roasted garlic as a topping), but that varies based upon what you put on. Other than that, I cook it at about 400 degrees; it generally runs about 25-30 minutes, but just check it to make sure it's done. Let it cool slightly before cutting.