Prep 1 hr
Cook 40 mins
This throwdown was with Lou Malnotti and can be found on foodnetwork.com. I didn't include his entire recipe as it would have appeared long and intimidating. This crust is more buttery than normal pizza dough and looked very authentic. Unusual assembly of toppings: the cheese goes UNDER the ingredients and the sauce goes on last.
- 2 package quick-rise dry yeast
- 473.18 ml warm water (90 degrees F)
- 59.14 ml vegetable oil
- 59.14 ml olive oil, plus more to oil the pans
- 118.29 ml yellow cornmeal
- 1301.24 ml all-purpose flour
- 19.71 ml kosher salt
- 59.16 ml unsalted butter, slightly softened
- Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and
- beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
- Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
- Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
- Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.).
- For assembly:.
- Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.
I have always been a Neopolitan Pizza Guy. I made Chicago Deep Dish Pizza for the first time and it was perfect!
This recipe didn't turn out so great for me and I followed the instructions to a T. Not the deep dish recipe I was looking for. It was good but not delectable for the 1,000 or so calories :) I don't think I will make it again. Usually Bobby Flay has it going on. I was disappointed.
One of the best recipes I've tried for making pizza dough:)