Deep Dish Pizza

I decided to make a Deep Dish Pizza - I just it changed up a smidge to use sourdough starter.

Ingredients:

Pizza Crust 

• 8 ounces sourdough starter (or 4 ounces water and 4 ounces all purpose flour)
• 3 ounces all-purpose flour 
• 1.5 ounces semolina flour
• 5/8 teaspoon salt
• 1/2 Tablespoon granulated sugar
• 1 teaspoon yeast (add additional 1.25 teaspoons yeast if not using sourdough starter)
• 1 ounces slightly warm water
• 1/4 cup unsalted butter, divided (1/8 cup melted and cooled somewhat, 1/8 cup softened)
• olive oil for coating pan
  

Tomato Sauce

• 1 Tablespoons unsalted butter
• 1/4 cup grated onion 
• 3/8 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, but recommended)
• 1.5 teaspoons dried garlic
• one 14.5-ounce can crushed tomatoes
• 1/4 teaspoon granulated sugar

Toppings

• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
•  handful of pepperoni
• additional optional toppings to suit your tastes - such as cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms
    

Instructions:

1. Use a deep dish 9x2 inch pie pan or a 9 inch springform pans.
2. Use a spoon or whisk to mix together the flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer. Add the warm water (sourdough starter if using) and the melted butter.
3. On low speed, knead the dough ingredients until everything begins to be moistened with a dough hook. Continuing kneading on low speed for 4 to 5 minutes until the dough is soft and gently pulls away from the sides of the bowl. (It should fall off of the dough hook.)
4. Scoop the dough out of the bowl, grease the bowl with cooking spray or olive oil, and return the dough to the ball. Turn the dough in the bowl to lightly coat the dough with oik as well.
5. Cover the bowl and allow the dough to rise for 1-2 hours or until double in size.
6. When the dough is doubled in size, move it to a lightly floured large work surface. Flatten the dough to remove air bubbles, then roll it into a rectangle about a 1/4 in thick. 
7. Spread the softened butter on top of the dough. Roll dough up lengthwise, then form dough log into a ball.
8. Place the ball back into the greased bowl and allow to slowly rise in the refrigerator for 1 hour until it is puffy as you make the sauce.
9. Melt butter in a medium saucepan over medium heat.
10. Add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned (after about 5 minutes), add the garlic, tomatoes, and sugar.
11. Turn the heat down to low-medium and allow it to simmer for about 30 minutes until it is thick- about 30 minutes. (You should have about 1 and 1/4 cups of sauce at this point.)
12. Preheat oven to 425F degrees while sauce is finishing its simmer.
    Remove the sauce from heat and let it cool until ready to be used.
13. Roll the dough out on a lightly floured work surface, working it into a 12-inch circle.
14. Center the dough in the pan, then use your fingers to press the dough in place.
15. Brush the top edges of the dough with a little olive oil to give the crust a shine.
16. Top the pizza with the cheese, then toppings, then sauce. Sprinkle with 1/4 cup of grated Parmesan cheese.
17. Place the pie pan on top of a large baking sheet to prevent spills, then place in the oven.
18. Bake for 20-28 minutes or until the crust is golden brown.
19. Remove from the oven and allow to cool on a wire rack for 10 minutes before serving.

Carole's Notes:

We liked this! Two slices with salad make a good dinner.



The recipe is adapted from
http://sallysbakingaddiction.com/2014/12/31/how-to-make-chicago-style-deep-dish-pizza/
and http://www.browneyedbaker.com/chicago-style-deep-dish-pizza