BP's Chicago style Deep Dish Pizza

  1. Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment.
  2. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon
  3. Add the warm water and 1/4 cup of melted butter.
  4. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened.
  5. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes.
  6. Remove the dough from the bowl and form into a ball.
  7. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil.
  8. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.
  9. lightly flour a large work surface.
  10. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later).
  11. Gently punch down the dough to remove any air bubbles and roll the dough into a large 15x12 rectangle.
  12. Spread 1/4 cup of softened butter on top of the dough.
  13. Roll it up lengthwise.
  14. Fold and put back into bowl.
  15. Cover with aluminum foil and allow to rise in the refrigerator for 1 hr until puffy
  16. After the dough ball has risen in the refrigerator, it should be puffy.
  17. Roll it out on a lightly floured work surface, working it into a 12-inch circle.
  18. Using your rolling pin as a guide... place over a 12 inch cast iron skillet.
  19. Using your fingers, press the dough into the skillet.
  20. Make sure it is nice and tight fitting inside the skillet.
  21. Trim any excess dough off the edges with a small knife.
  22. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen.
  23. Take sausage and form into small balls and cook until brown...drain and set aside
  24. Take raw ground beef and mix with 1/2 cup parmesan cheese, 2 tablespoons Italian seasoning, 1tablespoon salt.
  25. Form into little balls and cook until brown.
  26. ..drain and set aside
  27. Take all veggies (if used) and saute with a small amount of olive oil until tinder
  28. For the formaggio ...soften cream cheese and add Italian seasoning , mayo, parmesan cheese, minced garlic, salt and pepper, and stir into a consistent cream sauce.... (taste as you add salt to ensure your level of flavor is achieved and sauce is not overly salty) set to side... do not refrigerate
  29. Take tomato paste and mix with pizza sauce ...set aside
  30. Now to build your pizza...spread formaggio onto dough evenly next add shredded cheese an even layer of pepperoni and next sausage/meat balls in one even layer
  31. If sauteed veggies was used mix with sauce pour evenly on top of pie ...top with more parmesan and place in oven at 420F for 25 minutes
  32. Remove from oven let sit for 5 minutes...transfer pie to plate slice and enjoy

cream cheese, mayo, italian seasoning, garlic, salt, parmesan cheese, flour, yellow cornmeal, yeast, salt, sugar, slightly warm water, butter, butter, olive oil, pepperoni, italian sausage, ground beef, onion, green pepper, mushrooms, tomato paste, pizza sauce, parmesan cheese, italian seasoning, mozzarella

Taken from cookpad.com/us/recipes/348855-bps-chicago-style-deep-dish-pizza (may not work)

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