Chicago Deep Dish Meat Lover Pizza
Ingredients
283 grams bread flour
170 grams lukewarm water
54 grams peanut oil
2 grams active dry yeast
2 grams salt
1 gram sugar
1 pound of whole milk low-moisture mozzarella, sliced
3 Ounce Pepperoni
3 Ounce Capocollo
14 ounces of Italian Sausage, uncooked
1 batch of the best Chicago deep dish sauce
¼ cup of freshly grated mozzarella
Preparation
1
In large mixing bowl, add water, sugar and salt
2
Mix
3
Sprinkle yeast on top and let sit for 5 minutes
4
Add ¼ cup of flour and oil to bowl
5
Mix
6
Continue adding ¼ cup of flour and mixing until it is of batter consistency
7
Add rest of flour and mix until combined
8
Use your mixer and dough hook to mix on medium low for 1 minute OR knead by hand for 2-3 minutes
9
Form into ball and place in bowl
10
Lightly cover ball with oil
11
Place plastic wrap over bowl and place in warm place for 1-2 hours OR until dough size has doubled
12
While dough is rising, place pizza stone on bottom rack and heat oven to 500
13
Allow stone to heat appropriately (40 minutes to 1 hour)
14
Once dough has doubled, place dough into lightly oiled 12 inch deep dish pizza pan
15
Spread dough to cover bottom. It should be flat and even all along the bottom.
16
Using your pointer finger and thumb pinch up along the sides of the entirety of the pizza, creating the side crust of your pizza
17
Add sliced mozzarella to the cover the bottom of the crust
18
Add Pepperoni and Capocollo
19
Add Italian sausage and any other ingredients you may want. Spread evenly
20
Add deep dish pizza sauce and spread evenly
21
Sprinkle parmesan cheese over top
22
Place pie in oven and turn oven down to 450.
23
Cook for 35 minutes
24
Remove and enjoy!
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About
Love pizza? Love Meat? This Chicago Deep Dish Meat Lover Pizza is a great pizza that you can make tonight. This pizza is very similar to Ramshackle Pantry's recipe for a basic Chicago Deep Dish pizza, but why not load it up with tons of meaty flavor. What makes a Chicago Deep Dish unique is that the mozzarella cheese goes directly on the dough. This is to prevent the cheese from burning with its long cook time.
Yield:
8 Slices
Added:
Monday, January 29, 2018 - 1:21pm
