Deep Dish Pizza RecipePosted: January 28, 2010 Filed under: Photos, Recipe, Tina Wrote It 16 Comments
As promised, here is the recipe from Cook’s Illustrated! I contacted them last night and they promptly replied. If you don’t have a a subscription and you love to cook, I highly recommend this publication.
Chicago Style Deep-Dish Pizza
Makes two 9-inch pizzas, serving 4 to 6. Published January 1, 2010. From Cook’s Illustrated.
Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.
Dough 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour 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 yeast 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 Sauce 2 tablespoons unsalted butter 1/4 cup grated onion , from 1 medium onion (see note) 1/4 teaspoon dried oregano Table salt 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 Toppings 1 pound mozzarella cheese , shredded (about 4 cups) [we used a mix of mozzarella and cheddar] 1/2 ounce grated Parmesan cheese (about 1/4 cup) [just a tiny sprinkle of parm for us]
- FOR THE DOUGH: 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.)
- 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.
- FOR THE SAUCE: 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.
- TO LAMINATE THE DOUGH: [We actually did not do this because we didn’t have time and the pizza didn’t seem to suffer. If you have the time, I do recommend trying it] 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 rec-tangle. 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.
- 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.
- 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.
Please what was their response? I’ve put recipes of theirs on my lj but only so I’d be able to find them, and not publicly. I figured it was probably not quite right to put them up for anybody to see.
Tammy, I just went to their website, hit the contact us button and emailed the addresses they had listed. Someone got back to me immediately. They just requested that I had a link from Cook’s Illustrated for the recipe.
I would point out that while I’m sure the CI recipe is terrific, we didn’t actually follow it very well. First of all, we were a bit short on time and skipped the laminating part entirely. That is, we rolled out the dough after the first rise.
Also, we didn’t really use their sauce recipe. We sauteed onion and garlic in olive oil until the onions were soft, then added a full can of tomatoes (minus the liquid), oregano, basil (frozen, left over from a colleagues garden last summer), salt, and red pepper flakes. While they were cooking, I sort of mashed up the tomatoes with a wooed spatula.
Tammy – if you are privately posting recipes for your own reference, you should have absolutely no problem. For further reading, I suggest the following:
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You are one of my favorite new blogs; I’ve been learning how to prepare gourmet, quality meals for my husband and I and his two brothers on a limited budget for quite some time, your my new hero. AND you cook with recipes from Cooks Illustrated; therefore you are a DOUBLE dose of Hero. 🙂 🙂 🙂
[…] As promised, here is the recipe from Cook's Illustrated! I contacted them last night and they promptly replied. If you don't have a a subscription and you love to cook, I highly recommend this publication. Chicago Style Deep-Dish Pizza Makes two 9-inch pizzas, serving 4 to 6. Published January 1, 2010. From Cook's Illustrated. Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling of … Read More […]
Would you explain me about vegetarian pizza? I need recipes a fruit pizza, thank’s.
[…] I have been wanting to try this recipe since I first stumbled upon it in my cookbook. Now that I see a PICTURE of a finished product I am absolutely ruined! Yum Yum Yuuuummm!! As promised, here is the recipe from Cook’s Illustrated! I contacted them last night and they promptly replied. If you don’t have a a subscription and you love to cook, I highly recommend this publication. Chicago Style Deep-Dish Pizza Makes two 9-inch pizzas, serving 4 to 6. Published January 1, 2010. From Cook’s Illustrated. Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling of … Read More […]
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[…] Here is the Cooks Illustrated recipe that I followed, kindly posted by Thirty Bucks a Week. I chose it firstly because it seemed to be universally popular with multiple accounts of successful recreations, and secondly because it made two 9′ pizzas which coincided nicely with my Mum’s two 9′ cake pans. […]
I just made my second batch of this recipe. So good and surprisingly easy. Thank you for sharing this great recipe.
I just made this and it is fabulous. Thank you so much for sharing the recipe!
I didnt bother laminating the dough either, and layered cheese, about 1/2 pound crumbled and cooked Italian sausage, fresh sliced mushrooms, more cheese, and sauce. It was so good!
Thanks for the recipe
i would like to try it 🙂