Monday, March 30, 2015

Recipe #63: My Deep Dish Pizza...Lou Malnatti's Style

If you asked me what my favorite style of pizza is, it would not be deep dish.  I am a true die-hard Chicagoan who loves thin crust pizza...the thinner the better.   That said, every once in awhile, I like a pizza with a little more beef to it.   I bought a cast iron pan, watched Lou Malnatti in a battle with Bobby Flay over the best deep dish pizza about a dozen times, and voila....a great knockoff.  The prep work is what takes the most time here, but once you have everything ready, it comes together very quickly....the biggest expense is a cast iron pan.


1 pkg quick rise dry yeast                              2 tbsp olive oil
1 cup tepid water, about 90 degrees           1/4 cup cornmeal
1/4 cup canola oil                                            2 3/4 cups flour

In your mixer bowl, Kitchenaid preferably, with the dough hook, dissolve the yeast in the water.  Add the oils, cornmeal and the flour.  Beat for about 10 minutes.   Use a large rubber spatula to help it along.  Dough should be elastic and soft, but not overly soft.  Put dough in large greased bowl and cover with plastic wrap.  Allow to rise until double in bulk.  I put the bowl in my oven that I heated to 180, then turn off.  Punch down and allow to rise again.  Punch down a second time and the dough is ready to make pizza.  Grease a 12" cast iron pan...if you don't have a cast iron pan, a oven-proof pan will do. 


1 lb Italian sausage, chicken Italian                 1/2 lb mushrooms, sliced
  sausage or other, cooked*                                1 small onion, sliced
1 red pepper, sliced thin                                     1 lb mozerella, sliced in 1/4" slices
1 batch marinara sauce (previously                 1/2-1 tsp dried basil
   posted on my blog)**                                       1/4 cup parmesan, grated

* I sometimes buy Italian sausage already cooked, then just slice it.  If you buy raw, you can cook and then slice it, or buy bulk and crumble it up while cooking.

**you want to make sure your sauce is nice and may want to put in a large sieve over a larger measuring cup so the excess liquid drains off.

Preheat oven to 475, and have your rack on the lowest shelf.  All of your ingredients should be ready to go.  I put each thing in a bowl.  Spray your pan with cooking spray.  Pat dough in pan and up the sides...I usually have more dough than I need and once I start going up the sides, I start cutting dough off with a kitchen shears.  Okay, the dough is in the pan.    Now place your cheese all around, and tear some pieces into little wedges so it just about all have a little left over.  Next, spread the sausage all around...then any other toppings you may have.  Okay, your toppings are done, now comes the marinara sauce.  I use the entire batch of sauce, spreading it over the whole pizza with an offset spatula.  Then sprinkle the parmesan cheese over the whole thing, and finish with the dried basil, pinching in between your fingers as you go.   Bake for about 30-35 will know as the cheese is melted and the sauce looks set.  Take pan out of the very careful..I don't have to tell you hot, not to mention, how heavy, the pan is.  Let sit for about 5-10 minutes until cutting.  When you do cut into the pizza, it will still be a "hot mess" somewhat.  I use a steak knife to cut through, then the offset spatula to get up underneath it.  It's also great cold...  Bon appetit


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