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Big Black Dog: Soft Whole Wheat Sandwich Bread poof'd into Chicago Deep Dish Pizza

January 22, 2010

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




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

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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.



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Happy Birthday Jamie!


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








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38 Comments:

Blogger Sweet and Savory said...

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.

January 22, 2010 at 12:17 AM  
Blogger natalia said...

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!

January 22, 2010 at 2:04 AM  
Blogger Kathleen said...

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

January 22, 2010 at 2:26 AM  
Blogger Pam said...

That is one beautiful pizza!

I didn't even know what laminating dough meant!

January 22, 2010 at 6:08 AM  
Blogger Joanna said...

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 :)

January 22, 2010 at 7:32 AM  
Blogger Cathy (breadexperience) said...

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

January 22, 2010 at 7:58 AM  
Blogger SavoringTime in the Kitchen said...

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

January 22, 2010 at 9:19 AM  
Anonymous Elle said...

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

SU'ing!

January 22, 2010 at 10:20 AM  
Blogger Rambling Tart said...

Wow, wow - this looks fantastic! :-)

January 22, 2010 at 10:58 AM  
Blogger The Muse said...

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

ARRRGH...
LOL LOL

I have trouble with play-doh :)

January 22, 2010 at 11:05 AM  
Blogger RJ Flamingo said...

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!

January 22, 2010 at 11:21 AM  
Blogger Urban Breadmachine said...

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.

January 22, 2010 at 12:38 PM  
Anonymous Heather said...

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!

January 22, 2010 at 1:21 PM  
Blogger teresacooks said...

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

January 22, 2010 at 1:23 PM  
Blogger CMC said...

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.

January 22, 2010 at 1:24 PM  
Blogger Mimi said...

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

January 22, 2010 at 1:33 PM  
Anonymous Kayte said...

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!

January 22, 2010 at 2:22 PM  
Blogger Allison said...

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

January 22, 2010 at 2:47 PM  
Blogger Cristie said...

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.

January 22, 2010 at 3:47 PM  
Blogger Lori E said...

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.

January 22, 2010 at 5:06 PM  
Blogger The Quintessential Magpie said...

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 :-)

January 22, 2010 at 5:13 PM  
Blogger Joanne said...

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

January 22, 2010 at 6:00 PM  
Blogger Chow and Chatter said...

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

January 22, 2010 at 7:41 PM  
Blogger Megan said...

While I've made laminated dough for danishes, I've never tried that technique for pizza dough -

January 22, 2010 at 9:07 PM  
Blogger Colleen said...

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

January 22, 2010 at 10:45 PM  
Blogger Claudia said...

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!

January 23, 2010 at 11:52 AM  
Blogger mrs. c said...

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!!!

January 23, 2010 at 12:14 PM  
Blogger mrs. c said...

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!

January 23, 2010 at 12:16 PM  
Blogger Jen said...

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

January 23, 2010 at 9:42 PM  
Blogger Danielle said...

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)

January 23, 2010 at 10:16 PM  
Blogger Kimberly said...

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!

January 24, 2010 at 6:44 AM  
Blogger Fresh Local and Best said...

This pizza is making me drool!

January 24, 2010 at 2:48 PM  
Blogger lisaschaos said...

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

January 24, 2010 at 4:05 PM  
Blogger SKM said...

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.

January 24, 2010 at 7:24 PM  
Anonymous Jen @ My Kitchen Addiction said...

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

January 24, 2010 at 8:53 PM  
Blogger John McDevitt said...

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

January 25, 2010 at 7:13 PM  
Anonymous Jamie said...

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)!

February 2, 2010 at 1:59 AM  
OpenID ap269 said...

Looks so yummy!

February 5, 2010 at 2:45 PM  

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