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| DEEP DISH PIZZA CRUST CHICAGO STYLE | |
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1 cup water 1/4 cup shortening 1 1/2 tbsp. sugar 1 tsp. salt 1 1/2 pkg. active dry yeast (or equivalent) 1/2 cup lukewarm water 3/4 cup yellow cornmeal 3 or 3 1/2 cups all-purpose flour yellow cornmeal Heat 1 cup water, shortening, sugar and salt until shortening melts. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal and flour to shortening mix and knead until smooth and workable. Oil pizza pans with olive oil and sprinkle with cornmeal. Press dough into pans and pierce with a fork several times. Bake in 425°F preheated oven for 7 minutes. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes. GARDEN PIZZA TOPPING: 2 tbsp. olive oil 2 small zucchini, sliced very thin 1 medium red onion, chopped 2 broccoli stalks, chopped 8 oz. Chinese pea pods 2 sweet red peppers, diced 2 yellow peppers, diced 1/2 tsp. thyme or 1/2 tsp. oregano 1/2 tsp. basil salt and pepper, to taste 2 oz. Parmesan cheese Preheat oven to 450°F. Sauté zucchini, onion and broccoli in oil until slightly tender. Add pea pods and stir several minutes. Add peppers, thyme and black pepper. Stir another minute. Divide mixture over 2 pre-baked pizza shells (from above). Sprinkle with Parmesan cheese and bake in preheated oven for 5 to 7 minutes. | |
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recipe reviews #15148
BOBL says:
The recipe doesn't allow for the yeast to cause the dough to rise. The dough is put directly into a hot oven which kills the yeast nearly immediately. I'd suggest letting the dough rise a bit before killing off the rising mechanism of the yeast.
#20905
Top (Georgia) replies:
The dough isn't really supposed to rise. The crust will be flat and crispy and relatively chewy. The cornmeal is perfect for that. Generally, you would fit the dough as described into a pan as described, cook the dough by itself as described... then add your ingredients (cheese and whatever toppings directly onto the dough) and generously cover with a chunky, sweet marinara sauce to seal it all in. Bake again and enjoy.
#126181
Jim (Illinois) says:
What is 1 1/2 pkg. of yeast? Do I let it rise, how long?
#126191
Cooks.com replies:
Hi Jim,
1 1/2 pkg. yeast = 1 pkg. yeast plus 1/2 of a second package, or 3.375 tablespoons (about 3 and a third of a tablespoon).
The recipe doesn't call for the dough to rise, but since this is a deep dish pizza, I would allow the dough to rise for 30-45 minutes before baking. After the dough has risen, pop it into a preheated oven (don't turn on the oven with the dough sitting in there).
Hope this helps. Happy Baking!
-- CM
1 1/2 pkg. yeast = 1 pkg. yeast plus 1/2 of a second package, or 3.375 tablespoons (about 3 and a third of a tablespoon).
The recipe doesn't call for the dough to rise, but since this is a deep dish pizza, I would allow the dough to rise for 30-45 minutes before baking. After the dough has risen, pop it into a preheated oven (don't turn on the oven with the dough sitting in there).
Hope this helps. Happy Baking!
-- CM
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