I noted this new Chicago Deep-Dish Pizza recipe on the Cook's Illustrated website today. It looked interesting except I am suspicious that a "copy-cat" or "cloned" recipe was used as the basis because of the incorrect addition of corn meal in the recipe. As most of us on this site know, it has been proven time and time again that corn meal never has been part of the crust recipe of any of the great Chicago deep-dish pizzerias. That is a myth that has been perpetuated for decades for some unknown reason and is a clear sign that one of the old "copy-cat" recipes that have long lingered on the internet, which have never been close to reality, was referred to when pulling together a Chicago deep-dish recipe.
I will probably try this out sometime, minus the corn meal, which to me gives a very undesirable sandy and gritty texture to the crust unlike any Chicago deep-dish pizza that I have ever eaten. Also, I will use the traditional slices of cheese, rather than shredded cheese. Strangely, in one section they advise against using "preshredded" cheese but the recipe itself calls for using shredded cheese. In my experience, only the "stuffed" Chicago deep dish pizzerias, like Giordano's, use shredded cheeses. But their recipe here is not for stuffed pizza.
The lamination technique describe herein and on their website looked interesting. I remember Peter describing such in other recipes on this site. But I truly have not witnessed nor believe it is practiced at the major Chicago deep dish pizzerias. But it's interesting to see what the results may be. Am anxious to hear from anyone who may try this out. I don't know if this link will work, but check out at
http://www.cooksillustrated.com/recipes/detail.asp?docid=21349 Chicago-Style Deep-Dish Pizza Makes two 9-inch pizzas, serving 4 to 6. Published January 1, 2010. From Cook's Illustrated.
Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.
IngredientsDough 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
1/2 cup (2 3/4 ounces) yellow cornmeal
1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 cups water (10 ounces), room temperature
3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil
Sauce 2 tablespoons unsalted butter
1/4 cup grated onion , from 1 medium onion
1/4 teaspoon dried oregano
Table salt
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
Ground black pepper
Toppings 1 pound mozzarella cheese , shredded (about 4 cups)
1/2 ounce grated Parmesan cheese (about 1/4 cup)
Instructions1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
3. FOR THE SAUCE: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.
4. TO LAMINATE THE DOUGH: Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.
5. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.
6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
