Dkm's Chicago-Style Deep Dish Pizza

jleonard711's Note:

This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance. It can stay in the fridge for up to 3 days, or it can be frozen after 1 day and kept for months.

• Total Time: 24 hrs 25 mins
• Prep Time: 24 hrs
• Cook Time: 25 mins

Ingredients:

Serves: 8

Yield: 8.0 slices

• 3 1/2 cups all-purpose flour
• 1 1/2 cups water
• 1/2 cup yellow cornmeal
• 1/2 cup canola oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 standard packet)

Directions:

1. 24 Hours Prior to Baking: In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
2. Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
3. The dough should be somewhat moist and smooth, but not sticky. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
4. Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
5. After letting the dough rest for one hour, coat the bottom of a well seasoned 15″ × 2″ deep dish cast iron skillet with regular olive oil (do not use extra virgin).
6. Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, work the dough up the sides of the pan about 1 1/2 inches.
7. The top of the edges should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
8. Using sliced mozzarella, or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
9. Add your desired toppings (Italian sausage is very popular in Chicago). If you are going to use pepperonis, it is recommended to chop them into 1/4's before layering them in the pizza.
10. Top with 1 LARGE can of crushed tomatoes, spooned directly from the can. Use your hands if necessary to spread out the tomatoes. **Note that 6 IN 1 brand tomatoes are very fresh tasting tomatoes and are recommended for this recipe.
11. Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
12. Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown.
13. Remove the pizza from the oven and allow to cool for about 3 minutes.
14. Remove the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.