Chicago-style deep dish pizza

Discussion in 'Geek Recipes' started by Adro85, Apr 26, 2009.

  1. Adro85

    Adro85 Member

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    When I first saw the major ingredient for this Iron Chef was mince, I was stumped as to what I could cook that would be a little more interesting than most of the stuff I cook with mince. But then I was reading another thread, and there was my inspiration...so behold:

    Chicago-style deep dish pizza!
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    Ingredients:

    For dough
    Plain flour
    Salt
    Yeast
    Caster sugar
    Olive oil

    For pizza
    Mozzarella cheese
    Capsicum
    Mushrooms
    500g Italian sausage, minced
    Bottled pizza sauce
    Fresh basil

    This is the first time I'd made dough from scratch so I didn't quite know what to expect.

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    Mixing the yeast, sugar and water.

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    Making a well in the flour/salt mixture.

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    Adding the frothed-up yeast mixture and olive oil.

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    Mixing the dough, laying flour on cling wrap on the bench, kneading and flattening dough.

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    Dough in an oiled-up bowl to rise.

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    Preparing sausage mince, basil and capsicum.

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    Frying sausage mince...smelled SO. DAMN. GOOD.

    I also fried the capsicum and mushrooms in butter and garlic...forgot the pic though.

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    Dough is risen. Spreading dough into cake tin.

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    Filling crust with cheese, mushrooms and capsicum mixture and mince (not pictured), two layers of each.

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    Chockers crust topped with more cheese, pizza sauce and basil.

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    Into oven, 200 degrees for 25 minutes.

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    Finished product, in and out of cake tin!

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    Cross section...

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    And plated. Enjoy :D

    Things I've learned: Dough probably didn't need to be so thick, and maybe baked a little bit longer. Flavours of the mince with the sauce and mushrooms were sensational - almost as good as the one I had in Chicago :D
     
  2. biofrog

    biofrog Member

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    I uuhhhh.. I .. errr.. wow.

    Just wow.. hah. Enjoy bud :)
     
  3. Untaag

    Untaag Member

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    That looks amazing!
     
  4. m1ttens

    m1ttens Member

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    That looks dangerously tasty. How did the crust taste? Crust is so simple but so delicious...

    Oh, where'd you get the sausage mince? Just the local butchers?
     
    Last edited: Jun 5, 2009
  5. salmon

    salmon Member

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    That looks epic - Currently drooling on keyboard
     
  6. Arbite

    Arbite Member

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    What size springform did you use?
     
  7. username_taken

    username_taken Member

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    nice! I've been wanting to make a chicago style pizza for ages! will have to do it now :)
     
  8. Eagertman

    Eagertman Member

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    I'm going to try and make this tonight, hopefully when I make it, I don't make it SUCK.

    Looks so loverly....mmm.

    I used a bread-maker on the dough setting to make the dough while I fixed up everything else.

    Sweeeeet.
     
  9. SupremeMoFo

    SupremeMoFo Member

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    [​IMG]

    That looks awesome!
     
  10. AndrewWard

    AndrewWard Member

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    What are the measurements you used for the dough ingredients?
     
  11. phantom220

    phantom220 Member

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    +1 for this. Looks awesome mate :thumbup:
     
  12. Eagertman

    Eagertman Member

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    Just use 2 cups of flour
    3/4's of a cup of warm water (mix with a rounded teaspoon of yeast and 1/2 a teaspoon of sugar, also mix this all together separately from the flour until it starts to foam up a little)
    + 2 teaspoons of oil, any oil will do. (not engine oil, ha)

    then chuck it together and dough er' up, add flour as needed to rid of stickiness...roll flat, stretch-fit onto baking container.

    Also, tips to make it better....

    Turn heat down from 200 if using fan forced, to say 190 or 180. You sorta get the idea as you make more of them/bake more stuff.

    Put the last/top layer of cheese on the last 5-10 minutes of baking so it doesn't get overcooked.

    Done. I've made a few since I got inspiration from TS.
     
    Last edited: Jun 11, 2009
  13. promiscuousboy

    promiscuousboy Member

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  14. OzHuski

    OzHuski Member

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    I made this the other week and forgot to post :p

    Thanks a tonne! Turned out exactly like yours did and tasted amazing. Of note though I used a bit of sauce in the middle also to try and combine the flavours a little bit more. I also used some pepperoni sausage on top of the italian sausage.
     
  15. OP
    OP
    Adro85

    Adro85 Member

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    Cheers for the feedback everyone, I forgot about this thread :) Sorry to those who wanted measurements and recipe help and stuff...I haven't been near a computer for the last few weeks.

    I just bought some Italian sausages from the butcher, skinned them and diced the mince. The crust was good, but a bit doughy. I'd use a bit less next time.

    Damn, the pepperoni is a good idea, I didn't think about that.
     
  16. phantom220

    phantom220 Member

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    Trying this one tonight I reckon! Couple of different tomato sauces, Edam cheese, capsicum, mushrooms, ham, Italian sausage. Will post pics of how it goes, very excited :D
     
  17. phantom220

    phantom220 Member

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    As promised, some pics of how my adventures on Friday night ended up:

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    Before baking.

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    After baking.

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    With the first delicious piece cut.

    Impressions: like Adro, I think I'll go with less dough next time. It was my first time using it, so I was pretty surprised with how much it stretched out. Will also attempt to get the sides a bit thinner as well. More sausage, maybe some olives as well. Used almost a whole block of cheese, so happy with that. I was quite pleased with how it turned out, fun to eat and make, the girlfriend liked it as well so :thumbup: Cheers to Adro85 for the original recipe and Eagertman for the tips on the dough.
     
  18. AndrewWard

    AndrewWard Member

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    NICE! Gosh dang I wish they made these things in Sydney.

    Yes I can make it myself, but it would still be nice to eat this at a restaurant.
     
  19. bl4ck32

    bl4ck32 Member

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    making this tonight, will post a pic when its done. Cheers for the recipe, used a slightly modified one i found on the net that used cornmeal in it as well...
     
  20. aXis

    aXis Member

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    A small amount of wholemeal flour - maybe say 1/4 to 1/3 - adds good texture and flavour to the pizza base. Proper double O strong flour helps heaps too, I made a base with it the other night and it was the best I've ever done. :)
     

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