chicago style deep dish pizza

How To Make chicago style deep dish pizza

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  1

  For the crust Add the lukewarm water in a small bowl, add the yeast and 1TBS flour to the yeast and water mixture whisk, let the Yeast poof (rest) 8 minutes, in a kitchen aide bowl add the flour, salt olive oil, canola oil, finely chopped garlic and the yeast mixture in the kitchen aide, mix the crust with a dough hook turn on low to med speed if the dough is to gummy add more flour if its to dry add more water the crust should be soft but easy to handle with olive oil on your hands knead 5 minutes...now drizzle olive oil onto the dough and your hands make a ball put the crust into a large oiled bowl cover with a cloth let the crust rise 1 hour.
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  Sauce Mix the Pizza Sauce salt to taste Italian seasoning or oregano, Romano cheese,garlic in a small bowl set aside. Assemble in this order spray a spring form pan with pam or any none stick spray roll the crust in a 12 inch circle place the crust in the spring form pan press the crust up the sides now in this order put the sliced provolone cheese still pressing the crust sides up the pan add the uncooked sausage pressing on top of the provolone cheese still pressing the crust up the sides as you go now add the pepperoni then the diced bell pepper add the pizza sauce bake at 400F 40-50 minutes till the crust is med dark brown, when done add the graded mozzarella cheese sprinkle with more Romano or Parmesan cheese, put the pizza back in to the oven 5 minutes just until the cheese is melted, take out of the oven remove the spring form pan side. you must! let the pizza rest cool 15-20 minutes before cutting!!!! Makes 1 pie cut into 6 slices. Note: if you don't have a kitchen aide this is how to make the crust by hand, Mix together the sponge ingredients (first four ingredients). The water should be warm but not hot. Let that stand for 5 minutes or so. Then add the olive oil and salt. From this point forward the goal is to use as little flour as possible. Start mixing in flour 1/2 cup at a time, mixing well between each addition. You probably won't get past the 1 1/2 cup point before the mixture gets too think to mix in more flour, but this will vary. Just keep adding flour slowly and mixing until the dough gets to the point where you can get your hands into it and form it into a ball. The dough should still be rather sticky, but not gooey. Turn the dough ball out onto a well floured cutting board or counter and start kneading. The kneading works like this: Press your fingers into the center of the dough ball, grab the front of the dough ball and pull it over the top of the depression you just made,
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  3

  press down hard with the heal of you palm, turn the dough ball 1/4 turn and repeat. The idea is to keep stretching and compressing the dough.Try and do this very quickly. As the dough feels like it might stick, spread a small amount of flour on the surface you're using. If the dough does stick enough to get on the board or your hands you'll need to remove it. Scrape the board with a knife and rub your hands together to remove any stuck dough. You'll need to add flour a lot, and you want to use as little flour as possible, so try to dust the surface lightly. Keep kneading for about 10-15 minutes.
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