I have gotten a request for a pizza recipe! 🙂 LOVE IT! Here in one of my favorites.
I have been making pizza for years, probably one of the first things I tried and failed with as a newlywed who was OVERLY giddy to bake/cook for her husband. Can’t say I didn’t give it a valiant effort. He ate my failed attempts week after week. Then I quit and started again….to repeat my failures. Then one weekend it happened, he said ~ “this is really good!” AHHH!! I could have shouted. I dreamed of making good pizza. Well, that was years ago. I still have my “bad” pizza nights, like the time I forgot the yeast ~ who does that??? We choked it down….not to waste pizza. Once I didn’t realize the true potential of dried chili flakes~ 5 alarm fire in our mouths! Needless to say, it is a hard thing to get down pat. Don’t be discouraged IF the first time is not a home run, you will get it and learn what is good for you ~ it may not be the following recipe, it may be another one. Just give it a go! This is my current favorite pizza recipe. I say current because I like to make something till it is mastered (in my crazy mind), and then go back to an old favorite, then come back to it again, repeat again and again. I want to give you any tips I can so that you too can enjoy pizza from your own oven. Wouldn’t it be nice to have a little brick oven with a real fire in it to cook our pizza’s in….LIKE a REAL pizza place……..? yum.
* My first “ah” that was good moment with pizza was when my mom told me she pre-cooked the crust and it was good. I took that and RAN with it! A very important step to pizza making is to pre-cook the crust, just a bit! Follow the directions below. Don’t cook TOO long, you don’t want it dark. (Oops. Do as I say, not as I do, see picture below……it is what it is.) Don’t cook it TOO short, you don’t want to tease it into thinking it was getting cooked and pull it out a doughy mess….. Prick the bottom PLEASE or you will have a lovely dough pillow. Live and learn….
* Making your own sauce….Well THAT takes practice too. You may like it spicey ~ add some red pepper flakes, just a touch……. You may like it sweet, add more sugar. You may like it well seasoned, then by all means, add more spices! You really cannot hurt it. Just add a bit, taste, add more. You can always add but not take away, so do proceed with caution till you know for sure how you like it!
* If your family is not into the chunks of tomato found in diced tomatoes, go for the pureed or crushed tomatoes.
* Not many of us have the 14″ deep dish pie plate (aka cake pan). So go ahead and use 3 (or 4 if you like it thinner) 8″or 9″ round cake pans. Like personal pan pizza’s. Have your kids help you with putting the toppings on! I use 3 pans, again, you will figure out what is best for you!
* At times I add a small can of tomato paste and a bit o’ water to the tomato sauce and simmer a bit.
* PLEASE do not add your oil in with your warm water and yeast, IT will not foam nice and foamy.
Enjoy and let me know if you like it OR have any questions. Also PLEASE let me know if you have any tips or tricks for me, I LOVE to learn new things!! P.S. ~ Pizza is nicely paired with Dessert Pizza for dessert, just cook it along with your pizza and it will be nicely cooled for dessert time! 🙂
Chicago Style Deep Dish Pizza
4 c. flour
3 TB. yellow cornmeal
1 3/4 tsp. salt
2 3/4 tsp. yeast
4 TB. olive oil
4 TB. butter, melted
1 c. + 2 TB. lukewarm water
3/4 lb. mozzarella cheese, sliced OR shredded
1 lb. Italian sweet or hot sausage, cooked and crumbled
OR sliced veggies, peppers, mushrooms, spinach, tomato, onion, etc.
OR ham and pineapple
OR whatever you want!!!
28-ounce can diced tomatoes
good sprinkle of garlic powder
1 TB. sugar
oregano, basil, rosemary, parley, to taste
like 3 dried chile flakes, UNLESS you like heat, SO optional
1 c. freshly grated Parmesan
Crust~ Mix the dough ingredients in your stand mixer, knead it in your machine for about 7 min. You may also use your bread machine on “dough” cycle. Or do it by hand. Mix the warm water with the yeast, let set for 5 minutes till foamy. Add the rest of the ingredients and knead well for about 6-8 minutes, till it is nice and smooth and elastic. Put your dough in a greased pan and let set, covered for about 1 hour.
Meanwhile. Grease a 14″ deep dish pizza pan (aka cake pan) and drizzle with 3-4 TB. olive oil, tilting pan to cover bottom and partway up the sides. (Use 2 TB. for smaller pans). Roll and stretch dough to the size circle you need and press into prepared pan(s). Let set 15 minutes. Stretch dough again, to cover bottom of pan and partway up the sides, oil may spill over. That is fine just fine. Pre-heat oven to 425* and let the dough rest while it is pre-heating. Bake crust for 10 minutes, till just barely brown.
Tomato Sauce~ Drain tomatoes well. Add your seasonings, garlic and sugar. Set aside. Cover baked crust with cheese, then meat or veggies or whatever you want, then tomato mixture, then parmesan cheese. Bake another 25 minutes till golden brown. Lift out of pan and cool 15 minutes. Or you will have a burn line down your chin…been there, done that! ENJOY.
Recipe adapted from King Arthur Flour.