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 deep dish pizza 3

Copycat Kosher Deep Dish Chicago Pizza
We were inspired to create this recipe by Chicagoan and TV chef Jeff Mauro. We made it in our 16" Bruntmor cast iron pan. The crust should be prepared at least 6 hours ahead. 

Crust:
1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
11 ounces room temperature water
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar (optional)
1/2 cup plus 3 tablespoons vegetable oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter or oil

Filling:16 ounces part skim mozzarella
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish 
Optional add-ins: Sautéed or fresha vegetables like peppers, mushrooms, garlic, faux kosher parve Italian sausage; garnish with basil 

With a fork, mix sugar, yeast and room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. (bubbles will form if yeast is active) Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add yeast mixture to dry ingredients along with 1/2 cup oil. Gently combine with a rubber spatula until a rough ball is formed.
Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl; cover with plastic or and proof until doubled in size, about 4-6 hours. Punch down and let dough settle for 15 more minutes. 
Position an oven rack in the middle of the oven and preheat oven to 450 degrees F. 
Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, Cut slices right out of the pan like a pie  or carefully remove by sliding out and serving on a large platter! 

Serves about 6-8

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