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offcntrHeart-shaped deep dish pizza!
Chicago-Style Pizza (revised)
This is sized for my 15-inch deep pizza pan.
Crust
1-1/2 cups warm water (120-130° F.)
1-1/2 T. honey
1-1/2 cups all-purpose flour
1-1/4 cups all-purpose flour
1 T. dry yeast
3/4 tsp. salt
1/2 cup melted butter
3 T. olive oil
1 large egg
3/4 cups whole wheat flour
1 cup whole wheat flour
Heat water in microwave until warm. Add honey. Whisk together the first set of flours, yeast and salt. Place in stand mixer with paddle attachment, and add water mixture. Mix on low; add butter, oil and egg. Continue mixing on low 5 minutes.
Switch to dough hook, and stir in remaining flour. Mix until it forms a dough, then continue another 2 minutes. Turn out onto a floured board and knead gently four or five times. Form into a ball and slip into a clear cylinder (a large plastic pitcher works well) that you've prepared with pan spray. Cover, and mark the height of the dough with a dry-erase marker. (This makes it easy to see when the dough has doubled in volume.)
When the dough has doubled, press down, cover, and begin preparing filling.
Sauce
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
14 shakes oregano
16 shakes basil
12 shakes red pepper flake
2 large cloves garlic, crushed
1/2 tsp sugar
1 tsp olive oil
Toppings
1 lb. mozzarella, divided
10-12 button mushrooms, white or cremini
3 links sweet Italian sausage
3/4 cup grated parmesan
Preheat the oven to 375° F. Whisk together sauce and set aside. Shred about a quarter of the mozzarella; thinly slice the rest. Slice the mushrooms.
When dough has doubled in size the second time, press out into a buttered 15" deep-dish pizza pan, pulling up on sides. Arranged sliced mozzarella on bottom in a single layer. Spread sauce over the entire bottom, cheese, crust, everything. Lay on the mushrooms, distributed evenly, then squeeze out sausage filling, arranging little blobs every inch or two. Top with shredded mozzarella, then sprinkle the parmesan on top of that.
Bake 40 minutes at 375°, until crust is golden. Let stand 5 minutes before slicing. It will be wonderfully messy and gooey, with a thick, soft crust.
Chicago-Style Pizza (revised)
This is sized for my 15-inch deep pizza pan.
Crust
1-1/2 cups warm water (120-130° F.)
1-1/2 T. honey
1-1/2 cups all-purpose flour
1-1/4 cups all-purpose flour
1 T. dry yeast
3/4 tsp. salt
1/2 cup melted butter
3 T. olive oil
1 large egg
3/4 cups whole wheat flour
1 cup whole wheat flour
Heat water in microwave until warm. Add honey. Whisk together the first set of flours, yeast and salt. Place in stand mixer with paddle attachment, and add water mixture. Mix on low; add butter, oil and egg. Continue mixing on low 5 minutes.
Switch to dough hook, and stir in remaining flour. Mix until it forms a dough, then continue another 2 minutes. Turn out onto a floured board and knead gently four or five times. Form into a ball and slip into a clear cylinder (a large plastic pitcher works well) that you've prepared with pan spray. Cover, and mark the height of the dough with a dry-erase marker. (This makes it easy to see when the dough has doubled in volume.)
When the dough has doubled, press down, cover, and begin preparing filling.
Sauce
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
14 shakes oregano
16 shakes basil
12 shakes red pepper flake
2 large cloves garlic, crushed
1/2 tsp sugar
1 tsp olive oil
Toppings
1 lb. mozzarella, divided
10-12 button mushrooms, white or cremini
3 links sweet Italian sausage
3/4 cup grated parmesan
Preheat the oven to 375° F. Whisk together sauce and set aside. Shred about a quarter of the mozzarella; thinly slice the rest. Slice the mushrooms.
When dough has doubled in size the second time, press out into a buttered 15" deep-dish pizza pan, pulling up on sides. Arranged sliced mozzarella on bottom in a single layer. Spread sauce over the entire bottom, cheese, crust, everything. Lay on the mushrooms, distributed evenly, then squeeze out sausage filling, arranging little blobs every inch or two. Top with shredded mozzarella, then sprinkle the parmesan on top of that.
Bake 40 minutes at 375°, until crust is golden. Let stand 5 minutes before slicing. It will be wonderfully messy and gooey, with a thick, soft crust.