Greetings from the Ineskohl Kitchen! Today we’re embarking on a gastronomic adventure with an improved recipe of the Deep Dish Pizza, all the way from the heart of Chicago to your table. We’re all set to revolutionize your pizza experience with our especially refined dough, ensuring it hits the perfect balance of a crunchy crust enveloping a melange of flavors. So, let’s roll up our sleeves and get started!
For the Dough:
- 3 cups (375 grams) of all-purpose flour
- 2 teaspoons (6 grams) of instant yeast
- 2.8 ounces (40 grams) of cubed cold butter
- 2 teaspoons (10 grams) of salt
- 1 cup (220 grams) of water (90°F)
For the Sauce:
- 1 tablespoon (15-20 grams) of minced garlic
- 1 can (20 ounces) of whole peeled tomatoes
- 1 can (20 ounces) of crushed tomatoes
- 1 teaspoon (2 grams) each of dried oregano, dried basil, and dried chili
- 1/3 cup (75 grams) of tomato paste
- 1/3 cup (50 grams) of butter 1 cup (100 grams) of grated white onion
- 1.5 tablespoons (20 grams) of sugar
- 2 teaspoons (10 grams) of salt
For the Hot Italian Sausage:
- 1.5 teaspoons (7 grams) of salt
- 2 teaspoons (10 grams) of sugar
- 1 pound of ground pork (80/20 fat to lean ratio)
- 1 teaspoon (2-3 grams) of crushed toasted fennel seed
- 1 teaspoon (5 grams) of paprika
- 1 teaspoon (3 grams) of dried sage
- 1 teaspoon (2 grams) of black pepper
- 1 teaspoon (2 grams) of chili flake
- 2 teaspoons (10 grams) of red wine vinegar
- 2-3 cloves of grated garlic
Step 1: Prepare the Dough
- In a food processor, combine the flour, salt, and cubed cold butter, and pulse until the butter is finely mixed into the flour.
- In a separate container, dissolve the instant yeast in the warm water.
- While the food processor is running, slowly pour in the yeast-water mixture until it’s fully incorporated. This should take about a minute. The result should resemble a mix between a dough and a pie crust. (source:Ineskohl.info)
- Transfer the dough into a bowl and shape it into a ball.
- Let the dough rest at room temperature for 30 minutes, then refrigerate for at least 12 hours, or up to 24 hours for the crispiest crust.
Step 2: Prepare the Sauce
- Melt the butter in a saucepan over medium-high heat.
- Add the grated onion and minced garlic. Saute for about 4-5 minutes until the onions soften.
- In a large bowl, combine the crushed tomatoes, whole peeled tomatoes, and tomato paste. Using your hands, squish the whole tomatoes into half-inch chunks.
- Stir in the salt, sugar, dried oregano, dried basil, and dried chili flakes.
- Once the onions are golden brown, pour in the tomato mixture.
- Reduce heat to medium and cook for about 15-20 minutes, or until the sauce thickens and holds a trail when stirred.
Step 3: Prepare the Sausage
- In a large bowl, mix the ground pork, salt, sugar, paprika, dried sage, black pepper, chili flake, grated garlic, crushed toasted fennel seed, and red wine vinegar until well combined.
Step 4: Assemble the Pizza
- Preheat your oven to 425°F (220°C).
- Remove the dough from the refrigerator and allow it to warm up for 45 minutes.
- Lightly flour your work surface and roll out the dough into a 14-inch round.
- Grease your 12-inch pizza pan with olive oil, then carefully lay in the dough. Press it up the sides, ensuring it adheres to every surface.
- Layer the mozzarella and provolone cheese on the bottom, followed by the Italian sausage.
- Top the sausage with half the pizza sauce (reserve the rest for another use).
- Bake for 20-30 minutes, or until the crust is golden brown and the cheese is bubbling.
- Allow to cool for a few minutes before slicing and serving.
Voila! Your homemade Deep Dish Pizza, with an alluring golden-brown crust, is ready to be devoured. This recipe makes enough for two pizzas, so you can freeze the remaining sauce and sausage for your next pizza night. Enjoy your slice of Chicago!