Author Topic: Josephina's deep dish Pizza recipe  (Read 1183 times)

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Offline garyd

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Josephina's deep dish Pizza recipe
« on: November 02, 2012, 04:08:49 PM »
Josephina's was a restaurtrant in Denver that served Chicago Deep Dish pizza that has since went out of business. This was the first deep dish I ever had. Here is (I think) their original recipe:


This innovative pizza was created by Chef Ray Berman for Josephina's Italian Restaurant in Denver, Colorado.

Josephina's Pizza

Dough:
1 package active dry yeast
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
1/4 cup warm water
1 tablespoon salt
1/2 cup olive oil
3/4 cup warm water
 
Topping:
1 ounce garlic, whole, peeled cloves
1 tablespoon balsamic vinegar
1 3/4 cups (7 ounces) shredded Wisconsin Whole Milk Mozzarella cheese
1 3/4 cups (7 ounces) shredded Wisconsin Fontina cheese
2 ounces pepperoni slices
6 ounces sweet Italian sausage, cooked, cooled, sliced into thin strips
1 cup pizza sauce
3/4 cup julienne of red bell pepper
3/4 cup julienne of yellow bell pepper
3/4 cup julienne of red onion
1/2 cup julienne of fresh basil
2 tablespoon olive oil
1/4 cup (3/4 ounce) freshly grated Wisconsin Parmesan cheese
To Make Dough: Combine dry yeast, sugar, and warm water; stir and proof. After proofing, add olive oil to yeast mixture. Combine flour and salt in mixing bowl. Add remaining warm water and yeast/oil blend to flour mixture to form dough. Knead the dough in the bowl until it forms a compact ball. Turn the dough out onto a work surface (flour the work surface if the dough is a bit sticky) and knead vigorously for 5 to 6 minutes. This dough needs strong kneading. If using a stand mixer, knead the dough at medium-high speed for 5 to 6 minutes. Dough will be very soft and pliable. Dough yield will be about 28 ounces.
Put one teaspoon of olive oil in a bowl. Place the kneaded dough in the bowl and turn it twice to coat with oil. Cover the bowl with plastic wrap and a kitchen towel and set in a warm place to rise until double in bulk (about 1 1/2 hours).
Punch down dough, turn it out of bowl onto work surface and knead for about 2 minutes. Press dough into a 14 inch diameter by 2 inch high deep-dish pizza pan. Smooth dough across the middle of the pan and push it up the sides to form a border about 1 inch high.
To Roast Garlic: Toss garlic cloves with 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Bake at 350F (175C) for 25 minutes or until garlic begins to caramelized and its soft. Dice coarsely.
To Assemble Pizza: Sprinkle 1 cup Mozzarella and 1 cup of Fontina across bottom of pizza crust. Spread on sausage. Spread on the pizza sauce. Top the sauce with the remaining cheese. Toss vegetables, pepperoni, basil, and garlic in the 2 tablespoons olive oil and sprinkle evenly over the pizza. Sprinkle on grated Parmesan.
Bake the pizza in a preheated 550F (285C) oven for 25 to 30 minutes until the crust is brown and has pulled away from the sides of the pan.
Makes 12 servings.


Offline vcb

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    • Real Deep Dish
Re: Josephina's deep dish Pizza recipe
« Reply #1 on: November 02, 2012, 04:42:23 PM »
Hallelujah! A recipe without cornmeal in it!   :-D :D  :chef:  :pizza:

I found that same recipe along with a photo at the site link below,
Site says the recipe & link were provided by Wisconsin Milk Marketing Board, Inc. , which explains why they specify Wisconsin cheese :-)
 
http://www.cooksrecipes.com/pizza_recipes/josephina%27s_pizza_recipe.html
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline garyd

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Re: Josephina's deep dish Pizza recipe
« Reply #2 on: November 02, 2012, 06:07:27 PM »
Yes, no cornmeal! This was really good deep dish pizza, fairly close to Uno that was served in the pan at the table. It was only place in Denver serving deep dish pizza (that I knew of) until an authentic Pizzeria Uno opened in 80 or 81. I think they became a chain that opened stores in other states. It's too bad they went out of business. They had a great original space in Larimar Square in downtown Denver. I can't wait to try this recipe and see if it tastes like I remember.

Offline pythonic

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Re: Josephina's deep dish Pizza recipe
« Reply #3 on: November 02, 2012, 06:18:03 PM »
Recipe calls for strong kneading.  Doesn't that go against Chicago rules?
If you can dodge a wrench you can dodge a ball.

Offline garyd

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  • Location: Wheat Ridge
Re: Josephina's deep dish Pizza recipe
« Reply #4 on: November 02, 2012, 07:15:18 PM »
Recipe calls for strong kneading.  Doesn't that go against Chicago rules?

Don't know if that's how they made it. I remember it having a somewhat biscuit consistency like Uno but not quite as much. Wish they had the sauce recipe which was really good. Seemed to be more than just crushed tomatoes.
« Last Edit: November 02, 2012, 07:17:04 PM by garyd »