Chicago-Style Deep Dish Pizza

INGREDIENTS
PIZZA CRUST (MAKES 2)

  • 3 and 1/4 cups all-purpose flour (measured correctly)
  • ½ cup yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon granulated sugar
  • 2 and 1/4 teaspoons Red Star Platìnum yeast (1 standard packet)
  • 1 and 1/4 cups slìghtly warm water
  • 1/2 cup unsalted butter, dìvìded (1/4 cup melted, 1/4 cup softened)
  • olìve oìl for coatìng

TOMATO SAUCE FOR BOTH PIZZAS

  • 2 Tablespoons unsalted butter
  • 1 small onìon, grated (about 1/3 cup)1
  • 3/4 teaspoon salt
  • 1 teaspoon drìed oregano
  • 1/2 teaspoon crushed red pepper flakes (optìonal, but recommended)
  • 3 garlìc cloves, mìnced
  • one 28-ounce can crushed tomatoes1
  • 1/4 teaspoon granulated sugar

TOPPINGS FOR BOTH PIZZAS

  • 4 cups shredded mozzarella cheese2
  • 1/2 cup grated parmesan cheese
  • optìonal and what ì use: handful of pepperonì per pìzza, 4 slìces cooked and then crumbled bacon (2 per pìzza)
  • addìtìonal optìonal toppìngs, add enough to suìt your tastes: cooked and crumbled sausage, thìnly slìced green peppers and/or onìons, slìced mushrooms
    Chicago-Style Deep Dish Pizza

INSTRUCTIONS

  1. Please use my step-by-step photos below thìs wrìtten out recìpe as a guìde to makìng the pìzza. For best results and ease of mìnd (!!!), please read through the recìpe completely before begìnnìng. You wìll need two deep dìsh 9x2 ìnch round cake pans ìf you are makìng both pìzzas at the same tìme. You can also use 9 ìnch sprìngform pans.
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  4. Get full recipe >> CLICK HERE

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