I have tried a couple of different recipes for the Chicago Deep Dish pizzas. This one was a hit. Kent said it was better than Pizzaria Uno. I got this recipe from America’s Test Kitchen. Everyone liked this pizza; Eric, Martin, Martin II, Lily, Paige, Kent and myself. Rachel was working so we will have to get her opinion later. I also had some warmed up for lunch today and it was just as delish. This is an awesome recipe. It is also really simple and no brainer delicious!!
Chicago Deep Dish Pizza
3 1/4cups (16 1/4 ounces) unbleached all-purpose flour (I weigh the ingredients if I can)
1/2 cup (2 3/4 ounces) yellow cornmeal
1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yea
1 1/4 cups water (10 ounces), room temperature
3 Tablespoons unsalted butter, melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil
Pizza Sauce (this is quite delish!)
2 tablespoons unsalted butter
1/4 cup grated onion, from 1 medium onion (see note)
1/4 teaspoon dried oregano
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
Ground black pepper
1 pound mozzarella cheese, shredded (about 4 cups) (see note)
1/2 ounce grated Parmesan cheese (about 1/4 cup)
4 ounces of meat (I used sausage on one of the pizzas)
1. Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes
3. While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.
4. Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.
5. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.
6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
I really enjoy Antipasto. I saw this recipe and thought it was a great spin to an Antipasto ‘salad’. It is extremely flavorful and I think you will love it. As you can tell in my last few posts I am on an America’s Test Kitchen kick. This is a variation of their recipe. I changed this one up a little. Of course, Simple and Delicious!
Antipasto Pasta Salad
8 ounces sliced pepperoni, cut into 1/4-inch strip (I used 4 ounces)
8 ounces sopresatta or salami, halved and cut into 1/4-inch strips (yep, 4 ounces salami)
10 tablespoons red wine vinegar (I used 5 Tablespoons red wine, 5 Tablespoons Balsamic)
6 tablespoons extra virgin olive oil (I used 3 Tablespoons Olive Oil, 3 Tablespoons Herb flavored Olive Oil)
3 tablespoons mayonnaise
1jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms, quartered (No mushrooms for this chickie)
1 cup shredded provolone cheese, aged (I cut into 1/4 inch strips, did not shred)
12 ounces roasted red peppers, drained, patted dry, and chopped coarse
1/2 cup chopped black olives
1 cup chopped fresh basil (sadly only had a 1/2 cup)
1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer salami on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. (This worked great in getting rid of fat.)
2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. (This helped to cool down the pasta much faster.)
4. (I totally skipped #4. No mushrooms for me!) Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta, toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.
I am always looking to find a different pizza dough recipe. Martin suggested I try to find a thin crust recipe. I found this one on America’s Test Kitchen. Everyone really likes this crust so I will be making this one for a few weeks. I have used all purpose flour, bread flour and 00 flour. I think they all work great in this recipe. The next pizza dough I will attempt is a Chicago Crust. Look for that recipe in the next couple of weeks. This Thin Crust recipe is super Simple and extremely Delicious!
Thin Crust Pizza Dough
3 cups (16 1/2 ounces) bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon instant or rapid rise yeast
1 1/3 cups ice water (about 10 1/2 ounces)
1 Tablespoon vegetable oil, plus more for work service
1 1/2 teaspoon table salt
1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes. (The food processor works great mixing this dough.)
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled counter top until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. (I place in a 1 gallon plastic storage bag.)
3. One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
4. Coat 1 ball of dough generously with flour and place on well-floured counter top. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel (I line with parchment paper. No more sticking to peel for me!) and stretch into 13-inch round.
5. Using back of spoon or ladle, spread 1/2 cup pizza sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza
Eric made a calendar with fabulous photos of food for a project for school. I was the lucky winner of this fun calendar. For the month of May there is a photo of some barbecued ribs. The reason; May is Barbecue month!!
Here are a few facts about barbecue;
1. The most popular holidays for barbecuing, in order, July 4th (71%), Memorial Day (57%) and Labor Day (55%). (Memorial Day we barbecued delicious hamburgers)
2. The most popular foods for cooking on the grill, in order are, burgers (85%), steak (80%), hotdogs (79%), and chicken (73%).
3. The side dishes most commonly prepared on the grill, in order are, corn (41%) – I have never done corn, potatoes(41%), and other vegetables (32%)
4. The most popular flavors of barbecue sauce are hickory, followed by mesquite, honey and then spicy-hot.
“People who love to eat are always the best people!”
Who could argue with this?! I know some very special people who love to eat. Especially on Fridays and Sundays! :)
I am growing basil in pots inside my house. I thought it would be nice to make some Pesto for Rachel this weekend with some of that basil. She really enjoys Pesto. I checked to see if I could find a new recipe to step up the flavor a bit. I did a variation of a recipe I found on America’s Test Kitchen. I was happy to hear that Rachel liked this recipe better than the one I have been making for a few years now! I think what made the difference was toasting the garlic and almonds. Give it a try! Simple and Delicious!!
4 cloves medium-large garlic, unpeeled
1/2 cup toasted almonds
1 cup basil
1 cup parsley
8 Tablespoons Olive Oil
1/2 cup grated parmesan cheese
salt & pepper
1. Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until softened and spotty brown. It take 5-8 minutes. When cool, remove and discard skins.
2. Toast the nuts in a medium, dry skillet over medium heat, stirring frequently (I burned the first batch, pay attention!) until golden and fragrant, 4-5 minutes. Cool the nuts.
3. In a food processor place ingredients, except the parmesan cheese, and process until smooth. Transfer the mixture to a small bowl and stir in the parmesan; season to taste with salt and pepper.
We like to mix with pasta or use as a base for pizza. What about YOU?