Soft Whole Wheat Sandwich Bread poof’d into Chicago Deep Dish Pizza

by Michelle on January 22, 2010

About a week ago we received a promotional free copy of the latest Cook’s Illustrated Magazine. My husband, Mr. Tastebuds read the entire magazine and wanted me to make the Chicago Style Deep Dish Pizza. I knew just reading the recipe that it was not going to taste like real Chicago Deep Dish Pizza. But the recipe was interesting because the dough was laminated. I love laminating dough, it just so much fun and makes the dough extra flaky!

Since this week for HBinFive our scheduled recipe is Soft Wholewheat Sandwich Bread, I thought I’d just go way out of the realm and adapt the recipe for Chicago Deep Dish Pizza Dough and my substitutions and additions are noted.

Mr. Tastebud’s loved this pizza especially the sauce! I thought the sauce was a bit on the spicy side but the crust was good but I prefer my own Pizza Dough which I’m going to try laminating soon!

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Deep Dish Pizza – Chicago Style
Recipe adapted from Cook’s Illustrated

Makes 2-9″ Pizzas

Dough:
3 1/4 c unbleached flour (2 c. unbleached flour, 1 1/4 c. White Whole Wheat Flour)
1/2 c. yellow cornmeal
1 1/2 teaspoon salt
2 tsp sugar (1 TBL honey)
2 1/4 teaspoon instant or rapid rise yeast (1/2 c. Sourdough Starter)
1 1/4 c. water, room temp
3 TBL butter, melted
1 teaspoon plus 4 TBL Olive Oil
4 TBL butter, softened

Additions:
1/8 c. Vital Wheat Gluten

Sauce:
2 TBL butter
1/4 medium onion, grated (6 green onions including tops, chopped)
1/4 teaspoon dried oregano
2 medium garlic cloves, minced or pressed
1-28 ounce can crushed tomatoes
1/4 teaspoon sugar (I skipped)
2 TBL fresh basil, coarsely chopped (6 basil leaves coarsely chopped)
1 TBL Olive Oil, extra virgin
Salt and Freshly ground Black Pepper to taste (I skipped the salt)

Topping:
1 pound mozzarella, shredded about 4 c.
1/4 c. Parmesan Cheese, grated (I sprinkled some Mozzarella on top too)

For the Dough:
1. Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low and mix a few minutes.
2. Add water and melted butter and mix on low until fully incorporated about 1-2 minutes. Continue mixing until dough becomes glossy and firm about 4-5 minutes.
3. Coat a large bowl with 1 teaspoon Olive Oil. Transfer dough to bowl and then flip the dough over so that all sides are covered with oil. Cover tightly with plastic wrap.
4. Let rise to room temperature until doubled about 45-60 minutes.

Sauce:
5. While the dough is rising melt butter in medium saucepan over medium heat.
6. Add onion and oregano. Cook until liquid has evaporated and onion is golden brown, about 5 minutes.
7. Add garlic and saute for a few minutes.
8. Stir in tomatoes and sugar, increase heat to high and bring to a simmer. Lower heat to medium and simmer until reduced to about 2 cups 25-30 minutes. 8. Off heat stir in basil and oil, then season with salt and pepper.

Laminating Dough:
9. Turn dough out onto dry work surface and roll into a 15″ by 12″ rectangle.
10. With a spatula spread softened butter over surface of dough, leaving 1/2″ border.
11. Starting with the short end, roll the dough into a tight cylinder.
12. Seam side down, flatten the cylinder with your hands into a 4″ by 18″ rectangle.
13. Then fold it up into thirds, letter style; Pinch seams together to form a ball

DSCF0945

14. Repeat with remaining half of dough.
15. Spray a plate with cooking spray and place balls of dough on plate. Spray plastic wrap with cooking spray and cover dough balls. Place in refrigerator until doubled in volume, 40-50 minutes.

Shaping the Pizza:
16. Coat two 9″ cake pans with 2 TBL of Olive Oil.
17. Transfer 1 dough ball to dry rolling surface and roll out into a 13″ disk about 1/4″ thick.
18. Lightly press dough into pan, working into edges and at least 1″ up the sides. If dough resists stretching let it rest for a minute or 2 and then try again. Repeat with remaining dough ball for second pizza.

Assembly:
19. For each pizza, sprinkle 2 c of Mozzarella evenly over surface of dough.
20. Spread 1 1/4 c of tomato sauce over cheese and sprinkle 2 TBL of Parmesan over sauce.
21. Bake until crust is golden brown, 20-30 minutes.
22. Remove pizza from oven and let rest 10 minutes before slicing and serving.

DSCF0946-2

Happy Birthday Jamie!

Bread Baking Day #26 is hosted by Jamie of Life’s a Feast.

All Rights Reserved 2008-10 © BigBlackDog

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Comments

  • Sweet and Savory January 22, 2010 at 6:17 am

    Michelle, I don’t even care what it tasted like, it looks delicious. I could post that in the kitchen and it would be my inspiration for cooking. Of course, I couldn’t eat more than a sliver but I sure do want to.

  • natalia January 22, 2010 at 8:04 am

    ciao ! This recipe is really interesting ! I’ve never thought of laminating pizza dough and never had chicago Pizza !!! I’ll have to try it soon!

  • Kathleen January 22, 2010 at 8:26 am

    OMG! Yum, yum, yum. I wish I lived next door to you!

  • Pam January 22, 2010 at 12:08 pm

    That is one beautiful pizza!

    I didn’t even know what laminating dough meant!

  • Joanna January 22, 2010 at 1:32 pm

    Oh. My. God. Michelle, that looks fantastic! NExt time I make this dough I’m going to make pizza! I’ve already got my plans for this batch :)

  • Cathy (breadexperience) January 22, 2010 at 1:58 pm

    Looks delicious! I’ve never laminated pizza dough before. I’ll have to try that sometime. Yum!

  • SavoringTime in the Kitchen January 22, 2010 at 3:19 pm

    I had never heard of laminating dough before! I see I have lots to learn. That is one gorgeous-looking Chicago style pizza!

  • Elle January 22, 2010 at 4:20 pm

    Oh my gosh–that looks amazing! Laminated pizza dough is very interesting! Gah–hungry now…

    SU’ing!

  • Rambling Tart January 22, 2010 at 4:58 pm

    Wow, wow – this looks fantastic! :-)

  • The Muse January 22, 2010 at 5:05 pm

    ok…I am totally humbled…
    the end result is gorgeous!
    you made the dough too…????

    ARRRGH…
    LOL LOL

    I have trouble with play-doh :)

  • RJ Flamingo January 22, 2010 at 5:21 pm

    I have actual pizza dough in the fridge – wonder how this would work with provolone. :-) That looks outstanding – Just want to reach thru the screen!

  • Urban Breadmachine January 22, 2010 at 6:38 pm

    As I sit here munching the last of my lunch, some sad bell pepper strips, knowing I’m going to a function tonight where there will probably be just ok pizza from some major chain…

    your pizza looks torturously delicious.

  • Heather January 22, 2010 at 7:21 pm

    Whoa. Looks damn good to me. I’d say you would give a lot of these pizza joints here in chi-town a run for their money with pizza that looks like that!

  • teresacooks January 22, 2010 at 7:23 pm

    wow, for some reason I’ve never seen a great post on how to laminate dough, I am so inspired right now. . . thank you.

  • CMC January 22, 2010 at 7:24 pm

    Wow, everything you make looks wonderful. I wish my husband even liked pizza at all much less deep dish.I did have some in Chicago on my one visit there. I liked it but love the super thin crust better. I’ll have to remember the ‘laminating’ technique.

  • Mimi January 22, 2010 at 7:33 pm

    Looks so mouth watering. I have never thought about laminating pizza dough, I’ll have to give it a try.
    Mimi

  • Kayte January 22, 2010 at 8:22 pm

    Oh, my this looks so dangerous and deligious! I wonder just how many calories are in one slice…but I am thinking it would be so worth it! Gorgeous, delicious, I can almost smell and taste it from here, your photos are that good!

  • Allison January 22, 2010 at 8:47 pm

    Those pictures are making me drool. Can you ship that stuff, because I’m ready to lick my computer screen right now…

  • Cristie January 22, 2010 at 9:47 pm

    I am a fan of Cook’s Illustrated, but haven’t seen the Chicago Style Deep Dish Pizza come through yet- I’ll be watching for that issue. I love what you did with the sandwich dough, very impressive. The pizza just looks like it just walked out of the best eatery in the windy city.

  • Lori E January 22, 2010 at 11:06 pm

    You are so naughty Michelle. You lead me down the path and I follow happily along.
    By the way my sourdough starter was all bubbly today. You were so right, day 3 is the charm. I am getting excited.

  • The Quintessential Magpie January 22, 2010 at 11:13 pm

    Ooooooooooh, that looks GOOD! Oh, Michelle! YUM!

    Dropping in to say, “Hi” from my break, and now I’m craving pizza. You are such a bad influence on me, and I love it! LOL!

    XO,

    Sheila :-)

  • Joanne January 23, 2010 at 12:00 am

    My god does this look good! I’ve never heard of laminating dough. I’m going to have to try this.

  • Chow and Chatter January 23, 2010 at 1:41 am

    oh wow I made pizza this week with the dough lol love yours have a great weekend Michelle

  • Megan January 23, 2010 at 3:07 am

    While I’ve made laminated dough for danishes, I’ve never tried that technique for pizza dough –

  • Colleen January 23, 2010 at 4:45 am

    That looks delicious and I’m sooo hungry right now. Bother! I wish I could reach through the computer and have a slice.

  • Claudia January 23, 2010 at 5:52 pm

    I don’t know – looks like a winner to me. I love deep dish pizza and this does look tasty. Cooks Illustrated usually knows what they’re talking about. It’s fun to veer away from your own once in a while – if only to learn that hey! Your recipe is pretty good!

  • mrs. c January 23, 2010 at 6:14 pm

    Pizza is in the air! YOur photos are soooo wonderful! What kind of camera do you use? I wish I took as good of photos as you! Have you taken any classes? I have taoguth for around 30 years and 4 more until I get to retire!!!

  • mrs. c January 23, 2010 at 6:16 pm

    Pizza must be in the air!! YOur photos are sooo goood, what kind of camera do you use? Have you taken any lessons or classes, you do such a great job! I have been teaching around 30 years and plan to retire in 4 years, as soon as my son finishes college!

  • Jen January 24, 2010 at 3:42 am

    girlfriend…i’m trying to be on a diet!!! you are killing me!!!! NO FAIR!!! this looks DELICIOUS!

  • Danielle January 24, 2010 at 4:16 am

    i have never heard of laminating dough. very interesting. and your pizza looks wonderful (giggling at mr. tastebuds. sir sportsalot would never read a food magazine unless is was scoring a touch down LOL)

  • Kimberly January 24, 2010 at 12:44 pm

    Ok I really just wanted to lick my screen when I saw the last pic. heh.

    I love the idea of laminating dough! I am going to have to try this!

  • Fresh Local and Best January 24, 2010 at 8:48 pm

    This pizza is making me drool!

  • lisaschaos January 24, 2010 at 10:05 pm

    That looks heavenly and puts my thin crust pizza I shared a week or so ago to shame. Wow, that’s mouth watering!

  • SKM January 25, 2010 at 1:24 am

    Michelle – this looks INCREDIBLE. Just an FYI – I passed an award on to you. The instructions are on my site … :) Thanks for the continued inspiration.

  • Jen @ My Kitchen Addiction January 25, 2010 at 2:53 am

    Wow – That looks *amazing*! I love deep dish pizza.

  • John McDevitt January 26, 2010 at 1:13 am

    Not fair! Not fair X2! I tried to grab a piece of pizza because I thought your excellent photo was real. It looks delicious.

  • Jamie February 2, 2010 at 7:59 am

    Michelle, this is fabulous! What a perfect way to make bread for my BBD Birthday Party! Yum! It looks so decadently delicious! I love it! Lucky Mr. Tastebuds! Thanks for baking this for me (and him)!

  • ap269 February 5, 2010 at 8:45 pm

    Looks so yummy!

  • bread No-Knead HBinFive Braid May 2, 2010 at 1:42 am

    […] Chicago Deep Dish Pizza […]

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