Ingredients
-
3/4
-
1/4
-
1/4
-
1/2
-
1/4
-
2 1/4
-
-
12
-
3/4
-
16
-
-
-
-
-
Directions
Chicago Style Deep Dish Sausage Pizza – Real Deep Dish, READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12″ deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan – 12 diameter by 2 in height, 1 Pizza Stone optional, but recommended – place on bottom oven rack, Fine mesh Strainer and Bowl for draining excess liquid from tomatoes, Large Spoon or Ladle for spreading tomato sauce., Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves for kneading – optional, a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place for rising dough. For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com, tailgate food is usually cooked on a grill. I have to remember to bring my oven to the next game., What is the reason for putting the foil on the top rack?
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Steps
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1
Done
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Making the Dough: in a Mixing Bowl, Dissolve Sugar and Salt Into the Lukewarm Water. |
|
2
Done
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Add Yeast, Corn Oil, and a Small Amount of the Flour. |
|
3
Done
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Mix Until You Have a Thick Batter, Then Add the Rest of the Flour and Continue Mixing Until Combined. |
|
4
Done
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Knead Until the Dough Comes Together Into a Smooth Ball, Then Stop. Dont Over-Knead. Total Mixing/Kneading Time Should Be No More Than 2 - 3 Minutes This Step Can Also Be Done in a Mixer With a Dough Hook in 1 - 2 Minutes. If It Looks Smooth, but Doesnt Form a Ball, Just Take It Off the Hook and Form Into a Ball. |
|
5
Done
|
Place the Dough in a Bowl or Keep It in Your Mixing Bowl, Lightly Oil/Spray the Dough Ball. |
|
6
Done
|
Cover the Bowl With Plastic Wrap and Place in a Warm Place. Let the Dough Rise For 1 to 2 Hours or Until Dough Has Doubled. |
|
7
Done
|
After the Rise, You Can Use the Dough Immediately or Punch Down the Dough and Let It Rise Again Until Youre Ready to Use the Dough or Place It Into a Plastic Zip-Top Bag and Into the Refrigerator For 6 to 24 Hours. |
|
8
Done
|
Assembling Your Pizza and Baking: Place a Pizza Stone in the Bottom Rack of Your Oven and Place a Sheet of Heavy Duty Aluminum Foil Across the Top Rack. Preheat Your Oven to 500 Degrees F. It Should Take About 40 Minutes to an Hour to Preheat Your Stone, So You May Want to Do This While Your Dough Is Rising. If You Refrigerated Your Dough, Take It Out of the Fridge While Your Oven Is Preheating. |
|
9
Done
|
Using a Fine Mesh Strainer Over a Bowl, Drain Any Excess Liquid from Your Tomatoes, If Necessary. |
|
10
Done
|
Lightly Grease the Bottom not the Sides of Your Pan With Oil or High-Heat Cooking Spray. |
