It's been a long time since I've made a deep dish pie. I prepared a couple of doughballs (pizza in teglia - roman style) once home from work, and relaxed a bit afterwards. Browsing through the forum, specifically the Chicago Style section, and I felt the need to make a deep dish pie. Funny how that happens. 7 years ago, I used one of DKM's recipes which calls for corn meal. I decided to use the same recipe which is available on this site's recipe link. A couple minor changes - for oil, I used 1/2 cold cubed butter and 1/2 corn oil, and used a bit more IDY since I wanted to make the pie before daylight
. I probably used 4 grams to make my single doughball.
For toppings I laid out a layer of whole milk mozzarella, followed by smoked portuguese sausage, uncooked "Tuscany" pork sausage (which is commonly used here for BBQ's), and salami. Diced onion, roasted red bell peppers & crimini mushrooms. For the sauce I used Annalisa italian tomatoes, hand crushed, and seasoned with salt, sugar, fresh oregano and basil, and a little balsamic vinegar.
I baked the pie in an unseasoned cake pan (it was either that or in a rectangular pan
) directly on top of a preheated soapstone on the bottom rack at 525 degrees for 25 minutes.
It was fun making the pie, and it made for some good late night munching. 2 slices did the trick.