| If you look online, you'll find all kinds of people saying | | | | so I turn on the oven for about five minutes, turn it off, |
| that you need to get a deep dish pizza pan to make | | | | then leave the door open so it's nice and warm-about |
| deep dish pizza and to not even bother if you don't | | | | 90 degrees. Leave to rise for 45 minutes. |
| have it. Wrong. Cast iron has the same | | | | When you come back, the dough should have doubled |
| heat-conducting properties and will make your crust | | | | in volume. Oil your cast iron pan and push the dough up |
| just as crunchy and fabulous as some ridiculously | | | | to cover the whole bottom of the pan plus the sides. |
| expensive single-use pan that takes up a bunch of | | | | Leave the dough to rise again in the pan while you |
| room in your cupboards and only gets used once a | | | | prep the pizza toppings-this is what gives the crust |
| year. | | | | such texture; there are little air bubbles all over the |
| Now, on to the reason we're all here. This recipe will | | | | sides and bottom, making it crunchy but not hard. Then, |
| make one Chicago style deep dish pizza in a 10 inch | | | | preheat the oven to 475 degrees. It's important to let |
| cast iron pan-enough for two people to be very full | | | | the oven preheat completely; if you put the pizza in |
| and have some leftovers. | | | | early it won't cook evenly and will burn on the edges |
| Dough: | | | | before the inside cooks. |
| - 1 packet yeast | | | | Toppings: |
| - 1 cup warm water | | | | - about 1/2 lb mozzarella |
| - 1/4 cup vegetable oil (plus about a tablespoon) | | | | - scant 1/4 cup shredded Romano or Parmesan |
| - 2-1/4 cup flour | | | | - 1-2 cups jarred pasta sauce mixed with a spoonful |
| - 1/4 cup corn meal | | | | of tomato paste |
| - 1 teaspoon salt | | | | Other toppings you enjoy |
| - 1 tablespoon honey | | | | One of the defining characteristics of Chicago style |
| Dissolve the yeast and honey in the warm (about 100 | | | | pizza is that the cheese is on top of the crust. The |
| degrees) water in the bottom of a big mixing bowl. | | | | cheese melts all over the crust, sticking to it and just |
| After about five minutes, it should be activated and | | | | generally being delicious. Slice the mozzarella into slices |
| foamy. Add the oil. Combine the dry ingredients in a | | | | about 1/2 inch thick, layering them over the bottom of |
| separate bowl and add about half to the wet mixture. | | | | the crust in an overlapping shingle pattern. Add any |
| Mix in. Add the remaining dry ingredients and mix until a | | | | toppings you're using on top of the mozzarella. Cover it |
| thick dough forms. | | | | all with the shredded Romano. |
| I don't have a mixer or a food processor so I did this | | | | Spoon the tomato pasta sauce over everything. |
| with a spatula, but it would be much easier/faster to | | | | Garnish with some more shredded Romano |
| use a food processor or mixer with a dough hook if | | | | Parmesan and bake in the oven for 30-45 minutes, |
| you have one. The good thing about the corn meal is | | | | until the crust has gotten a lovely dark golden brown. |
| that it keeps the dough from getting too sticky. | | | | Let it rest for a few minutes before you cut it, and be |
| Put the dough into an oiled bowl, cover loosely with a | | | | aware that it will be really gooey and cheesy and |
| towel, and put in a warm location. My house is freezing | | | | messy. Enjoy! |