A Pizza To Die For - A Pizza To Die For Part 34
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A Pizza To Die For Part 34

I know that Chicagoans are justifiably proud of their deep dish pizza, but living in the South as I do, it's not always easy to come by. Over the years, I've created my own version of deep dish pizza, and I've found that it takes the edge off of any hunger! The crust tastes like a blend of pizza crust and biscuit to me, and the layering of desired toppings are varied enough to suit just about anyone's taste.

Since I don't claim to be an expert, I've substituted an eight-inch square baking pan for the standard deep dish pan, but a cake pan will do just as nicely. Also, I put just one layer of toppings, the way my family likes, but if you're in the mood to eat, by all means add another layer to the pie!

cup warm water.

ounce active dry yeast ( packet or 1 teaspoon; I like the pizza

dough yeast)

2 tablespoons extra virgin olive oil

2 teaspoons table salt

34 cups bread flour, sifted with salt

In a large mixing bowl, combine the warm water and yeast, stirring it in until it dissolves. Next, add the olive oil and mix briefly. Now add 2 cups of the sifted flour and the table salt, and mix until it's all incorporated. Slowly add more flour until the dough loses some of its stickiness. You can do this in a mixer with a dough hook as well.

On a floured surface, turn out the dough and incorporate more flour until the dough loses its tackiness. Knead the dough just long enough to incorporate the flour.

In a bowl that's coated with cooking spray, drop the ball of dough in, spray it, and then cover it with plastic wrap. It needs time to rise to double its original shape, which can take from one to four hours. I like to put the bowl in the oven with just the light on. This keeps it out of the draft and also allows enough warmth.

As it rises, prep the other ingredients, which follow on the next page.

My Very Own Deep Dish Pizza.

Filling and Topping.

Note about my ingredient list.

This is based on personal preference, and will depend on what you like on your pizza. It's also important to note that the amounts given are all approximate. Making your own pizza should be a fun experience, so I don't like to put too much emphasis on exact amounts when I'm adding my toppings. In fact, sometimes I make a "garbage" pizza for my family with whatever meats and cheeses are available in the fridge that night!

pound sausage, mild or hot, out of casing.

1 tablespoon butter.

3 tablespoons olive oil

48 slices mozzarella cheese.

24 ounces Romano cheese, grated

24 ounces parmesan cheese, shaved or grated.

46 mushrooms, sliced.

1218 pepperoni rounds

1 green bell pepper.

1 small onion, white or yellow

1 jar pizza sauce, 814 ounces, depending on taste.

While the dough is rising, I like to prep my filling. Mild sausage is a favorite at my house-but hot will do just as well-so I take 2 sausage links, about half a pound's worth, and squeeze them out of their casing into a skillet, heated to medium. I use turkey sausage, so a little olive oil helps the browning process. After the sausage is browned, I put it on a paper towel, clean out the skillet, and then add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter's melted, I add 4 or 5 sliced mushrooms and let them saute until golden. After that, I add 1 small coarsely chopped onion and green pepper, and saute them a little longer in the pan.

When the dough has risen, turn it out onto a floured board and start shaping it for your pan's general size. Spray the pan with cooking spray, then coat it lightly with cornmeal so the pizza will release. Place the dough into the pan, and then shape it until it comes 11 inches up the side of the pan.

Add a layer of sliced mozzarella to cover the crust, and then put the cooled sausage directly onto the cheese. Next, add pepperoni rounds and then a dusting of Romano cheese. After that, layer the vegetables sauteed earlier, then add pizza sauce from the jar. This is a matter of taste, so add as much-or as little-as you like. After that, add a covering of Romano cheese, and then finish it up with the parmesan cheese. I like the flakes because of their texture when they melt, but grated works just as well.

Cooking time varies for many reasons, but my general rule is to preheat the oven to 450F and let the pizza bake for 4055 minutes, depending on the amount of toppings, the thickness of the dough, etc. I always set the timer for 25 minutes the first time, turn the pizza in the oven, and then check it every 5 minutes after that. When the crust is golden brown and the cheese is melted and has started to brown, I take the pizza out and put it on a cooling rack for 5 minutes before we eat. This helps the juices of the pizza reincorporate into the pie.

After that, serve the pizza in thick slices, and enjoy!

Yield: The dough above makes one eight-inch square pan pizza, with a little left over.

Books by Chris Cavender.

A SLICE OF MURDER.

PEPPERONI PIZZA CAN BE MURDER..