ultimate_stuffed_pizza
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===== The Inspiration ===== | ===== The Inspiration ===== | ||
- | I've had good results using 9" cake pans, the following recipe makes 3 pizzas using these pans. You may notice in the pictures that the pans are doubled. Cooking a deep dish Chicago pizza without overcooking the crust can be tricky, | + | I've had good results using 9" cake pans, the following recipe makes 3 pizzas using these pans. You may notice in the pictures that the pans are doubled. Cooking a deep dish Chicago pizza without overcooking the crust can be tricky, |
+ | |||
+ | {{: | ||
===== The Crust ===== | ===== The Crust ===== | ||
- | {{ : | + | I found a Giordanos-style recipe on [[http:// |
- | Mix the remaining dry ingredients in a large bowl.\\ | + | |
- | Add the oil, mix. Youll get a crumbly mixture.\\ | + | |
- | Mix in the water/ | + | |
- | Cover with a piece of plastic wrap, set aside for a few hours to rise.\\ | + | |
- | \\ | + | |
- | img | + | |
- | � | + | * 5 cups Flour (King Arthur unbleached) |
+ | * 2 packages Yeast | ||
+ | * 1-1/2 Tbs Brown Sugar | ||
+ | * 1-1/2 tsp salt | ||
+ | * 1/2 cup Canola Oil | ||
+ | * 5 Tbs Olive Oil | ||
+ | * 1-1/2 cups + 2 Tbs Warm Water | ||
- | While the dough is rising, prepare | + | Mix the yeast in the warm water, set aside while you mix the other ingredients. |
- | While you''re completing | + | Mix the remaining dry ingredients in a large bowl. |
+ | |||
+ | Add the oil, mix. You'll get a crumbly mixture. | ||
+ | |||
+ | Mix in the water/ | ||
+ | |||
+ | Cover with a piece of plastic wrap, set aside for a few hours to rise. \\ \\ While the dough is rising, prepare the sauce and other ingredients (recipe follows). | ||
+ | |||
+ | While you're completing assembly, preheat the oven to 450 degrees (f). Mix about 2 Tbs warm margarine or butter with 2 Tbs olive oil. Spread about 1 Tbs in each pan, save the rest. The crust already has a lot of oil and wont stick, but this step is important. (I think the added oil in the pan affects the heat transfer.) The extra oil is one of the secrets to getting the right crust texture. | ||
Separate about 1/3 of the dough, set aside for the tops. Split the remaining 2/3 into three equal balls, one for each crust bottom. Roll each out to form a thin crust, a few inches larger than the pans, allowing for the crust conform to the sides of the pan, with a little hanging over the edge. Roll around your rolling pin and transfer to the pan. | Separate about 1/3 of the dough, set aside for the tops. Split the remaining 2/3 into three equal balls, one for each crust bottom. Roll each out to form a thin crust, a few inches larger than the pans, allowing for the crust conform to the sides of the pan, with a little hanging over the edge. Roll around your rolling pin and transfer to the pan. | ||
- | �\\ | + | Carefully work the crust to conform to the bottom of the pan(s). Dont stretch the crust out, instead pull the excess from around the edges into the pan until there is no space between the pan and the crust. |
- | img | + | |
- | � | + | Heres my three pans ready to load. Layer in cheese, chosen ingredients, |
- | Carefully work the crust to conform to the bottom of the pan(s). Don'' | + | ===== The Stuff ===== |
- | img � Here'' | + | |
+ | Add your stuff… \\ and more stuff…. \\ img and more stuff….. \\ img and even more stuff! | ||
- | �\\ | ||
- | � �\\ | ||
- | � The '' | ||
- | Add your '' | ||
- | and more stuff….\\ | ||
- | img and more stuff…..\\ | ||
- | img and even more stuff!\\ | ||
- | img\\ | ||
Split the dough you set aside earlier into portions for the top crusts. Roll out (a little thinner than the bottoms). Spread a little of the butter/oil mixture to the inside of the top before you close it up. | Split the dough you set aside earlier into portions for the top crusts. Roll out (a little thinner than the bottoms). Spread a little of the butter/oil mixture to the inside of the top before you close it up. | ||
- | Gently press the top crust down to eleminate as much air as possible. | + | Gently press the top crust down to eleminate as much air as possible. |
- | �\\ | + | |
- | �Assembly complete, before adding the sauce: img …�and after adding the sauce: img �The Sauce:\\ | + | ===== The Sauce ===== |
- | � (1) 28oz can Contadina crushed tomatoes\\ | + | |
- | (1) 8 oz can tomato sauce\\ | + | |
- | 2-3 cloves crushed garlic 1 Tbs dried Basil\\ | + | |
- | 1 Tbs brown sugar\\ | + | |
- | 1-2 slices onion, chopped very fine\\ | + | * 1 Tbs dried Basil |
- | Salt and Pepper to taste �\\ | + | |
- | Mix all ingredients, | + | |
- | Place in a preheated 450 degree oven for about 35 minutes. Check for air bubbles every 10 minutes or so, pierce with a knife as needed to release any air/ | + | |
- | �\\ | + | |
- | After they'' | + | Mix all ingredients, |
+ | |||
+ | ===== Baking | ||
+ | |||
+ | Place in a preheated 450 degree oven for about 35 minutes. Check for air bubbles every 10 minutes or so, pierce with a knife as needed to release any air/steam. | ||
- | img | + | ===== The Results ===== |
- | �Slice | + | After they' |
- | img | + | Slice and Enjoy! |
ultimate_stuffed_pizza.1613486970.txt.gz · Last modified: 2021/02/16 08:49 by admin