I need to apalogize…for my readers who are not pizza lovers, hopefully there are not many of you because I seem to post many pizza recipes, but this needs to be added to the bunch. It is currently one of two recipes I use in my pizza rotation. The other one is my favorite pan pizza. This is a deep-dish pizza and tastes almost like Lou Malnati’s (if not better). For those who are not familiar, Lou Malnati’s is a pizza place in the Chicago area.
This pizza has a thick crust with a layer of cheese right over the crust. Then it is topped with a chunky pizza sauce. I have doubled the sauce from the original recipe because we like a bit more tomato mixture on top of our pizza.
Lou Malnati’s Deep Dish Pizza
4 cups flour
3 T yellow cornmeal
1 3/4 tsp salt
2 3/4 tsp instant yeast
2 T olive oil
4 T butter, melted
2 T vegetable oil
1 cup + 2 T lukewarm water
Place the above ingredients in a bread machine and set it on the dough cycle. Make the filling while the pizza crust is mixing/rising.
3/4 lb. mozzarella cheese, sliced
1 lb Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
2-28-oz cans plum tomatoes, lightly crushed; or 2-28-oz cans diced or chopped tomatoes
4 garlic cloves, peeled and minced
2 T sugar, optional
3 tsp pizza seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
1 cup freshly grated Parmesan or Asiago cheese
Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning.
Grease with non-stick spray a 14” deep-dish pizza pan OR 3 pie dishes or other dish(s) about these sizes. Pour 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides (adjust amount to the size pan/dishes you use).
When the dough cycle has finished, stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands. (If using more than one pan/dish, split in half or thirds before stretching.)
Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425 degrees while the dough rests.
Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425 degrees.
Bake the crust for 10 minutes, until it is set and barely beginning to brown.
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
Sprinkle with the grated Parmesan.
Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes before cutting and serving.
Recipe from King Arthur Flour