CHICAGO DEEP DISH PIZZA

I love Great Tasting, Hot, Fresh and Cheesy Pizza! I am continually on a quest to find the best. I have tried countless types of pizza, from skinny crust to gluten-free, but I have to say that Chicago Deep Dish Pizza is my all time favorite. But, sometimes I don’t have 2 hours to make the wonderful recipe below, so I have an alternative for you in case you are short on time like me. Another way to have fantastic, scrumptious, “can’t believe it’s this good” big ole pizza pie without going to all of the trouble, is to remove one from your freezer. “What???? But, I’ve never found a frozen pizza that I liked and tasted FANTASTIC before”…that is, until now!

Have you ever heard of Goldbely? It’s a website that offers the Best of the Best Gourmet Food shipped directly to your door. Now you can explore the finest mail order eats from legendary spots across the USA. They’re on a mission to make outstanding local foods available to anyone, anywhere. They will definitely cure your cross-country cravings! Goldbely is the easiest way to treat yourself — and your foodie friends — to a delicious gift from anywhere in the country.  By the way, this review is totally my opinion, they did not contact me to evaluate them.

Lou Malnati’s is considered the Royal Family of Chicago-style pizza. He’s the King of Deep Dish Pizza. The Malnati family uses only the freshest and finest ingredients available. The flaky, buttery crust is beyond amazing. The yummy tomato sauce is made from the finest, vine ripened plum tomatoes and each pie is loaded with thick slices of creamy mozzarella. You can order an exclusive sausage blend, pepperoni, spinach, cheese, veggie or crustless pizzas. They even have the cutest heart shaped pizza pies! I am completely hooked! And, I’m not the only one. Lou’s has been featured on shows like Road Tasted, Throwdown with Bobby Flay, Pizza Wars, Chef Vs. City, America’s Test Kitchen and Food Wars.

INGREDIENTS
Crust

• 4 cups all purpose flour
• 3 tablespoons yellow cornmeal
• 1¾ teaspoons salt
• 2¾ teaspoons instant yeast
• 2 tablespoons olive oil
• 4 tablespoons butter, melted
• 2 tablespoons vegetable oil or salad oil
• 1 cup + 2 tablespoons lukewarm water

Filling

• ¾ lb. mozzarella cheese, sliced
• 1 cup pepperoni pieces
• 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
• 2 to 4 garlic cloves, peeled and minced, optional
• 1 tablespoon sugar, optional
• 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
• 1 cup freshly grated Parmesan or Asiago cheese
• 2 tablespoons olive oil, to drizzle on top

INSTRUCTIONS

1. To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
2. Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
3. While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
4. ...........................................

for full instruction please see : www.culinaryenvy.com

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