CHICAGO STYLE DEEP DISH PIZZA – THE REAL THING

CHICAGO STYLE DEEP DISH PIZZA – THE REAL THING
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Title : CHICAGO STYLE DEEP DISH PIZZA – THE REAL THING

PDF summary : Please take the time to read through the entire recipe before you start. THIS DOUGH RECIPE USES BAKER'S PERCENTAGES, WHICH ARE LISTED IN THE LEFT COLUMN.

Moddate : 2013-February-01
Creationdate : 2012-December-01
Title : Microsoft Word - RealDeepDish-2012-08-Semolina.doc
Creator : Microsoft Word
Author : Edward Heller
Producer : Mac OS X 10.5.8 Quartz PDFContext

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Chicago Style Deep Dish Pizza – The Real Thing –
CHICAGO STYLE DEEP DISH PIZZA – THE REAL THING

This recipe should help you achieve the best deep-dish pizza you will ever bake at home.
Please take the time to read through the entire recipe before you start.
THIS DOUGH RECIPE USES BAKER’S PERCENTAGES, WHICH ARE LISTED IN THE LEFT COLUMN.
THE WEIGHTS IN GRAMS LISTED IN THE CENTER ARE MORE ACCURATE THAN THE CUP MEASUREMENTS
IN THE RIGHT COLUMN, BUT YOU SHOULD HAVE GOOD RESULTS WITH EITHER.
If you don’t have a scale, use the approximate measurements on the right (cups, oz, tbsp, etc.)

RECIPE FOR AN AUTHENTIC CHICAGO STYLE 12” ROUND DEEP DISH PIZZA

Dough Ingredients: (This dough is not for tossing.) – pm-dd-dough-calc-TF = 0.14; HFUTS = 0.15in


APPROXIMATE CONVERSIONS

BAKER’S %

WEIGHT

250.3 g

100.0 %

2 cups (about 125 g per cup)


All Purpose Flour
You can also replace 15 - 20% of your flour with Semolina (or about 1/4 cup [42g] for the 12” pizza)
1/2 cup plus 1 tablespoon (@ 28.35 g per oz)
Water (110 deg. F)
3 Tablespoons (1.5 oz)
Corn oil
1 Tablespoon (0.5 oz)
Olive oil
(Do NOT use extra virgin; IT WILL BURN. Regular or light olive oil is recommended)
Active Dry Yeast
Fine Sea Salt
Sugar

1/2 teaspoon
1/4 teaspoon (optional)
1/4 teaspoon (optional)

50.0 %
16.2 %
5.4 %


0.8 %
0.55 %
0.4 %

1.9 g
1.4 g
1.0 g

125.2 g
40.6 g
13.5 g





Final dough weight should be about 434 grams, give or take a few grams.

Hardware: YOU ARE BAKING, SO PLEASE MAKE SURE YOU HAVE AN OVEN (and a sense of humor).
1 round deep-dish pizza/cake pan - 12” diameter by 2” in height
(Aluminized steel or dark non stick - AMCO, Chicago Metallic, etc.)
1 Pizza Stone (optional, but recommended - place stone on bottom oven rack)
Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes)
Large Spoon or Ladle (for spreading tomato sauce.)
Mixer w/dough hook (or a stainless steel/plastic bowl and a strong mixing spoon.)
Pan Gripper or Pot Holders
Serving/Cutting Spatula.
Extra mixing bowls (for rising dough)

Pizza Topping Ingredients: (Brands listed are suggestions, but not necessarily required)
Low Moisture Part-Skim Mozzarella Cheese – 12 to 16 oz SLICED (NOT shredded!)
You will need enough cheese to cover the bottom of the pizza.
(Stella, Boar’s Head, Grande, Polly-O, Kraft, Sargento)
Sweet/Mild Italian Sausage, uncooked – 12 to 16 oz (traditional, but optional)
Many restaurants make their own sausage without fennel. Some stores sell raw Italian sausage with
fennel seed. You can use either kind. If you like spicy, use Hot Italian sausage! (Johnsonville raw sausage is
a good option if you can’t find good local sausage)
Crushed Tomatoes –14 to 20 oz (less than one 28oz can)
(Muir Glen Crushed with Basil, San Marzano brand – white label, Escalon 6-in1),
If you like your sauce chunky, use half diced tomatoes and half crushed.
Sweet Basil, dried (optional, some brands of tomatoes already have basil in them)
Pepperoni, sliced (Boar’s Head, Hormel, Margherita) – as much as you like (optional)
Other toppings/ingredients (optional): sweet or hot peppers, onions, garlic, olives, spinach, etc.
Romano and/or Parmesan Cheese – 1/8 cup grated


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Chicago Style Deep Dish Pizza – The Real Thing –
Part One: MAKING THE DOUGH (the first 4 steps can also be done by hand)
1) In a mixing bowl, combine the yeast with 110ºF water (add sugar to feed the yeast; optional).

2) When the yeast is fully dissolved, add the oil and a small amount of your AP flour to the mixing bowl.

3) On low speed (1-2), mix until you have a thick batter; next, add the rest of the flour (and salt, if using it).

Continue mixing on low speed until combined.

4) Turn mixer up to medium speed (4-5) and knead for 45-60 seconds or until the dough comes together





into a ball, then STOP. Don’t over-knead. Total mixing time should be no more than 2 minutes.

(If you’re doing this by hand, it could take a bit longer to knead the dough into a ball.)

5) Place the dough in a bowl (or keep it in your mixing bowl) and cover the bowl with plastic wrap.

6) Put the bowl in a warm place and let the dough rise for 1 to 2 hours (or until dough has doubled).

7) At this point, you can use it immediately

OR punch down the dough and repeat steps 5) and 6) until you’re ready to use the dough

OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.

Part Two: ASSEMBLING YOUR PIZZA
For greasing the pan, you will also need 1/2 tsp Corn Oil, Shortening, or high-heat cooking spray.
1) If you refrigerated your dough, take it out of fridge about 30 to 60 minutes before you make your pie.

2) Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes (if necessary).

3) Place a pizza stone in the bottom rack of your oven and preheat your oven to 500 degrees (F).

Do NOT use the “speed-bake” function of your oven.

4) Lightly grease the bottom center (not the sides) of your pan with oil, shortening

or high-heat (grilling) cooking spray.

5) Press out the dough in the pan from center to the edge, as flat and even as possible. The bottom

should be about 1/4 inch thick. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.

6) Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is

covered. If making an all-cheese pizza, you can add extra cheese if you want, then skip to step 8.

7) Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, pressing

the bits together into a big slab, until the entire bottom is covered, about ½ inch thick.

8) Add any other ingredient that you want to protect from burning. If you don’t like your pepperoni to get

crispy, add it at this time. If adding basil or other herbs and spices, add them now.

9) With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the

center out to the edge until the cheese and other ingredients are completely covered.

You should need less than the full 28 oz can of tomatoes – between 14 and 20 oz.

10) Add other toppings. Pepperoni should be gently pressed into the top of the sauce for a nice char. High

moisture vegetables, like peppers, mushrooms and onions, can be put on top or in the sauce.

11) Sprinkle grated Parmesan/Romano Cheese over the top of the sauce.

12) Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.

Bake for 35-40 minutes, rotating pizza half way thru baking. If your crust or toppings start to char on

top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.

13) Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.


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