pizza essentials: chicago style deep-dish crust

How To Make pizza essentials: chicago style deep-dish crust

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  PREP/PREPARE
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  THE CRUST
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  Gather your Ingredients (mise en place).
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  Add the sugar to the warm water, and mix until dissolved.
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  Mix in the yeast, and allow it to sit for 10 minutes.
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  After ten minutes, the top of the water should be nice and foamy.
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  Chef’s Note: This procedure is called “proofing” the yeast. If it doesn’t foam up, your yeast is dead… Give it a proper burial, and then get some good yeast.
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  Add all of the ingredients (including the yeast water) to the bowl of a mixer, fitted with an S-hook.
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  Mix the dough until smooth and elastic, about 7 minutes.
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  Chef’s Tip: If the dough appears too dry, add about a tablespoon of water at a time, until it comes together. Conversely, it if the dough is too wet, then add about a tablespoon of flour at at time, until it firms up.
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  Chef’s Note: If you lack an electric mixer, you could always knead the dough by hand.
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  Chef’s Tip: The dough is ready when it pulls away from the sides of the bowl, and begins riding up on the hook.
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  Place the dough in a bowl, coated with a bit of oil.
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  Cover and allow the dough to rise, until double in size, about an hour.
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  Chef’s Tip: I usually turn my oven on for about 60 seconds (just to take the chill off), and then place the covered bowl in the warm (not hot) oven.
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  After the dough has doubled in size punch it down, and cut in half.
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  Chef’s Note: This dough will make two pizza crusts. If you are not making two, tightly wrap the unused dough, and place in the freezer until needed.
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  THE BAKING
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  Place the melted butter in the bottom of a non-stick baking pan, and swirl to coat.
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  Place the pan into the refrigerator, and allow the butter to firm up, about 10 minutes.
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  Remove the pan from the refrigerator, add the dough, and push to the sides of the pan.
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  The dough will shrink a bit as you are pushing it to the sides, but that’s okay. Let it rest for about 15 minutes.
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  After resting, continue to push the dough to the sides, and then up the walls of the pan.
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  Chef’s Note: If it still wants to shrink back, no worries, just wait a few more minutes for the dough to relax.
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  Place a rack in the bottom position, and preheat the oven to 500f (260c).
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  Place a towel over the pizza crust, and allow the oven to heat up for 30 minutes.
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  Place the crust in the preheated oven, and allow it to bake until it begins to brown, about 6 – 8 minutes.
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  Remove the crust from the oven.
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  MAKING THE PIE
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  Place a rack in the middle position, and reduce the heat to 425f (220c).
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  This is how I make my pie.
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  While the crust is still hot from being in the oven, I start with an overlapping layer of thinly sliced provolone, on the bottom and up the sides of the pan.
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  Top with your favorite pizza sauce.
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  Add some chunks of precooked Italian sausage, and some sautéed mushrooms.
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  Top with a generous amount of fresh mozzarella.
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  Finally, top with some slices of pepperoni.
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  Pop into the preheated oven and bake until the cheese is bubbly, and beginning to brown, about 18 – 20 minutes.
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  PLATE/PRESENT
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  Slice up and serve with a nice side salad, or if you’re feeling wicked, some chicken wings. Enjoy.
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  Keep the faith, and keep cooking.
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