We’ve lived in Ohio for three years now. In some ways, we’ve acclimated. Baby Bee has developed an “Ohio accent”. We’ve stopped being used to traffic and get a little antsy when we’re stuck in it. It’s just not a part of our day to day lives anymore.
I can leave for school drop of at 8:28 and arrive and have the girls unloaded by 8:30. Driving the speed limit.
But, some thing we continue to miss about Chicagoland. Friends, of course. Family. I still miss my Mommy friends. And the food, I really miss the food. The food here isn’t the same. There’s not a hot dog shop on every corner where you can get an Italian beef or a Chicago style hot dog and the pizza? The pizza is NOT the same.
When we head out to Chicagoland to visit, we have Italian Beef. We have hot dogs. We have pizza. Sometimes, we bring home pizza, but, it’s just not really enough.
I love restaurant recipe knock offs. I derive a great amount of happiness from recreating something at home that we like to enjoy when we’re eating out and I realized that I could probably find a knock off recipe for deep dish CHicago style pizza.
And, boy did I.
- For Crust:
- 1 c of warm water (110-115 degrees)
- 1.5 tsp of yeast
- 3.5 c of flour
- .5 c cornmeal
- .25 c oil (I used olive)
- 1 tsp salt
- For Pizza:
- 1 lb sliced mozzarella cheese
- pizza sauce of your choice
- toppings of your choice
- Pour warm water into a mixer bowl. Add the yeast and mix briefly to incorporate the yeast into the water
- Add 1 cup of flour, corn meal, oil and salt to mixer bowl. Mix until combined.
- Add flour .5 cup at a time until the dough pulls away from the bowl and is smooth and not sticky. I only needed three cups of flour, so add slowly and poke that dough.
- Turn out onto the counter and kneed by hand until soft (only a few minutes).
- Oil a large bowl. Toss dough in oil and cover. Let rise until doubled (this thing double CRAZY fast–FYI)
- Preheat oven to 500 degrees
- Roll out dough, reserving about ¼ for the top (this will make it a “stuffed” pizza). Press dough into the bottom and up the sides of your pan. I opted to use an 8″ cast iron skillet for my pizza making. Oil your pan generously to be sure your dough doesn’t stick. Let the dough rest for 15 minutes.
- Start by putting down a full layer of sliced mozzarella. Be sure the cover the whole bottom, the excess cheese is really what makes a Chicago style pizza.
- Layer on your toppings of choice. I did a plain sausage pizza and a pepperoni pizza. I’ll likely add vegetables the next go ’round, but was unsure of water content, so I left them out this time.
- Add another layer of cheese, one more layer of your topping of choice and end with a cheese layer.
- Roll out your reamaining dough and tuck it over the top of your pizza. It doesn’t have to be perfect, but I tried to make sure all my ingredients were sealed inside.
- Cover the top with pizza sauce.
- Bake at 500 degrees for 15 minutes. Reduce the heat to 400 degrees and bake for another 20-30 minutes (you’ll have to pull your pizza out and check your crust).
- Let cool, slice and enjoy!
It wasn’t perfect.
And, lots more homemade sauce would have made for a better product. Any stuffed deep dish pizza lover will tell you that I was way too skimpy on the sauce.
But it really hit the spot.