Let's Cook with Meg and Ted

Deep dish pizza

Chicago-style pizza from downstate, the town where Ted went to university

4 cupsloosely packed flour
2 Tcorn or vegetable oil
2 Tsugar
2 tsalt
2 envelopesdried yeast
1.25 cupshot water

Mix together flour, oil, salt and sugar in a large bowl. Dissolve yeast in the hot water. Add the water/yeast mixture to the flour in the large bowl. Mix by hand until ingredients are blended. The dough shouldn't be tough, but should let go of you when you grab a fistful and release. If in doubt, add 0.5 cups water and mix a little more.

Let the dough sit in a warm place for 3 hours. It should double in size. Rising time can vary from 1 to 5 hours with 2.5 to 3 hours being best. After 5 hours it doesn't bake well.

2 canscrushed, drained tomatoes (about 8oz in volume)
2 Tromano, grated, if sweet smelling; 1 T if sharp and strong
1 Tflaked oregano
1 Tsugar (to taste)
0.5 tblack pepper
0.5 tgarlic powder

Mix together all components

3/4 lbmozzarella cheese
?other toppings

Roll out dough to fit 12" (30 cm) diameter pizza pan or cake pan, and place in pan. Trim walls to 0.25" (1 cm) from top rim at least or they will burn easily. Spread cheese evenly, add veggies, then meats, then sauce. Sprinkle with romano cheese and/or oregano. Cook for 15 to 25 minutes in 400F (220C) oven. Look for fully cooked sausage, then browned cheese and crust

Ted's Recommendations
  • Olive oil is nicer than other vegetable oils
  • When mixing the dough for the crust, measure out the 1.25 cups of hot water, but pour a little of it into a smaller cup (a coffee cup) to mix with the yeast. This will make it easier to dissolve the yeast and means that you don't have to use all of the water to use all of the yeat.
  • Pre-cook the crust at a slightly higher temperature (230C) for 10 minutes or until parts of it start to turn golden-brown
  • A tablespoon of tomato paste in the sauce is very nice
  • Use mushrooms as a topping and fry them in butter first
  • Use real garlic (3 cloves) instead of garlic power
  • Sprinkle lots of romano cheese on top
Recipe categories

Recent additions

Search www.woolfit.com

Email me