Chicago Johnny'S Deep Dish Pizza Recipe (Whole Wheat Flour)
- Ingredients for the dough:
- 2 cups + 2 Tbl warm water
- 2 Tbl whole wheat flour
- 6-7 cups whole wheat flour
- 1 packet (2 1/2 tea) dry yeast
- 1 Tbl sea salt
- 1 tea vital wheat gluten
- 10 Tbl (1 1/4 sticks )butter
- Toppings/Fillings:
- Crushed tomatoes ( about 14 oz. per pizza)
- 1 Lb Scarmozza cheese
- 1 Lb Provolone cheese
- Grated pecorino Romano
- Granulated garlic
- Oregano
- And whatever 'toppings' (I call them
- fillings) you want
- Mix water, 2 tablespoons whole wheat
- flour, yeast, & wheat gluten together.
- Stir & let sit aside for 10 minutes.
- In a mixing bowl using a dough hook add
- your yeast mix & your remaining
- ingredients together. Knead 10 minutes, adding flour or water if necessary to create a
- dough that is tacky & stretchy in texture. Cover & let rise until doubled in size,
- about an hour. Punch down your dough & repeat the rise a second time.
- Separate your dough into 5 equal parts. Roll out each dough, rub with 1 tablespoon of
- butter, fold your dough & knead slightly, then roll out & butter with 1 more tablespoon
- of butter. Cover & rise in your refrigerator for an hour.
- Take your dough out of the refrigerator, heat your oven at 450 degrees, & butter an
- iron skillet or deep walled pan. Press your dough into your pan, pull the sides up
- nearly to the edge. Add scarmozza & provolone cheese (about 2 pounds for 5 pizzas),
- fillings (Italian sausage, green peppers, onions, et cetera), & cover with crushed
- tomatoes (about 14 oz.). Sprinkle oregano, granulated garlic, & pecorino Romano cheese.
- Bake for 25 minutes.
- Remove pan from oven & cool about 3-5 minutes, then slide
- pizza pie out of your pan using a spatula. Cut & enjoy!
ingredients, tbl, whole wheat flour, packet, tbl, vital, tbl, tomatoes, scarmozza cheese, provolone cheese, pecorino romano, garlic, oregano, want
Taken from www.epicurious.com/recipes/member/views/chicago-johnnys-deep-dish-pizza-recipe-whole-wheat-flour-52488741 (may not work)