It would seem that Pizza is going to be my Kitchen Arch Nemesis for a while. If you recall I made a Margherita Pizza last month that came out so-so. It was not overly flavorful, I had problems with the yeast rising, and I didn't have a proper pizza pan so parts of the crust began to burn. Oh and it didn't look pretty at all. Well tonight I used my new pizza pan from the Mother Unit, the pizza tasted delicious, and I had absolutely no problem getting the dough to rise. None at all. In fact, my pizza dough exploded and took over my kitchen. Instead of a deep dish pizza we have a creation Mr. Lawyer dubbed "Cheesey Bread with Sauce."
Before and After
(BOOM! Pizza take over!)
Chicago Deep Dish Pizza
(Food Network Magazine)Dough Ingredients:
3 3/4 cups flour
1.5 teaspoons salt
1 1/3 cups warm water
1 tablespoon sugar
3 tablespoons olive oil
Pizza Dough Directions:
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. In a bowl mix 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; add to flour and knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
Directions for the Chicago Pizza:
1. Press one pound of dough into an oiled and cornmeal dusted 10-inch pizza or cake pan. (the original recipe called for two pounds of dough which I do not recommend)
2. Top with 2 cups each shredded mozzarella and tomato sauce, some cooked sausage and Italian seasoning.
3. Bake at 425 for 40 minutes.
I used some leftover spicy basil tomato sauce, a handful of leftover mozzarella mixed with a bunch of Cabot Cheddar (my life blood), and topped it with some roasted red peppers and artichoke hearts. It tasted amazing! The crust, while perfectly golden and crunchy due to the new ceramic pizza tray, was waaaay too big. It really was like dipping a loaf of bread into a saucy cheesy concoction. As a carb lover I throughly enjoyed this but poor Kevin felt it was a bit much.
That's not too much crust is it?!