After celebrating the last two Christmases in Germany, I’m finally going home this year.
Unfortunately, it’s looking like Sebastian won’t be coming with. Oh how I wish he was a teacher.
This past weekend while in Cologne, we bought a bag of hazelnut flavored coffee. Flavored coffees don’t exist here in Germany and Dunkin’ Doughnuts is the only place to buy flavored beans.
The coffee purchase sparked a whole conversation on the foods and restaurants I look forward to visiting once back in the US.
Naturally, Chicago style deep-dish pizza was on my list.
The last time I was home, I enjoyed the cheesy delight with my friend Christina.
Saddened by the fact that Sebastian was going to miss out on this culinary masterpiece, we resolved to bring Chicago to Germany.
With the help of this blog and this recipe, we were able to do just that!
Homemade Chicago Style Deep Dish Pizza
We followed this recipe almost exactly. The only substitution was using fresh yeast and different sized pans. We also mixed and kneaded the dough by hand.
This recipe calls for simple ingredients, most of which you probably already have.
The combination of butter, oil and cornmeal into this dough make it delicate and crunchy all at once.
Mixing by hand works perfectly well.
While the dough is rising, prepare the sauce.
Simple enough with canned tomatoes, Italian seasoning and garlic.
Oil the pans then check on the dough.
Fresh yeast has yet to fail me.
If you are afraid of baking with yeast, do yourself a favor and find fresh yeast. It will change your life.
The dough punching honor went to Sebastian this time.
He’s a pizza-making pro.
Prebake the crust.
The mozzarella layer goes on the bottom, followed by your veggies and meat. Sebastian chose a Milano salami for his half.
Next up, tomato sauce.
Then parmesan and olive oil
As the pizza bakes, your house will smell increasingly amazing.
Let the cooked and de-panned pizza sit for 15 minutes before cutting.
Finally, dig into the delicious layers!
Chicago Style Deep Dish Pizza
- 4 cups All-Purpose Flour
- 3 tablespoons yellow cornmeal
- 1 3/4 teaspoons salt
- 1/2 block fresh yeast
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 2 tablespoons vegetable oil or salad oil
- 1 cup + 2 tablespoons lukewarm water
- 2 balls mozzarella cheese, sliced
- 3 cups of the sautéed vegetables, mushrooms, onions and green peppers
- 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
- 2 garlic cloves, peeled and minced, optional
- 1 tablespoon sugar, optional (we didn’t use)
- 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
- 1 cup freshly grated Parmesan or Asiago cheese
- 2 tablespoons olive oil, to drizzle on top
1) To make the crust: Break the yeast into the warm water with a sprinkle of sugar, allow to foam a bit then mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer or about 3 minutes stirring and 10 minutes kneading by hand.
2) Place the dough in a lightly oiled bowl, cover, and let rise till very puffy, about 60 minutes.
3) While the dough is rising, ready your 14" deep-dish pizza pan. (We used 1 pan which is about 10 inches and another smaller pan) Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
8) Bake the crust for 10 minutes, until it’s set and barely beginning to brown. While it’s baking, prepare the filling.
9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning.
10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the meat or sautéed vegetables, then the tomato mixture.
11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.
12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Yield: about 12 servings.
Crispy, flaky, buttery crust.
Lightly seasoned tomatoes.
Two layers of gooey cheese.
A taste of home.
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