How To Survive Your First Attempt At Making Deep Dish Pizza
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Our friends over at 12 Tomatoes provided us with some helpful insight about the original deep dish pizza. Check it out:
“Rumor has it that the original deep dish pizza recipe was invented in Chicago back in the 1940s, and since it has become one of the signature dishes of the city. Oftentimes we call “pizza” a “pie,” but with this deep crust and the stacks of toppings, it really does resemble a pie!”
Ingredients
For the dough:
- 4 cups Gold Medal all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 3/4 teaspoons Morton salt
- 2 3/4 teaspoons instant yeast
- 2 tablespoons Bertolli olive oil
- 5 tablespoons Land O lakes butter, melted
- 2 tablespoons Wesson vegetable oil
- 1 cup 2 tablespoons lukewarm water
For the sauce:
- 2 tablespoons Land O Lakes unsalted butter
- 1/4 cup grated onion
- 1/2 teaspoon McCormick dried oregano
- 4 garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon Domino sugar
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon Bertolli extra-virgin olive oil
- Morton Salt
- McCormick Pepper
For the toppings:
- 1 pound
- 1/4 cup grated Kraft Parmesan cheese
- Your choice of toppings (pepperoni, sausage, peppers, etc.)
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Quick Tip: This recipe uses instant yeast, which is different than active yeast you need to proof with water. If you’re using active yeast, you need to let it proof before adding it to the rest of the dough ingredients.
Thanks to King Arthur Flour and Carnal Dish for this incredible pizza recipe.