On Feb 18, 2:19 pm, wrote:
> Chicago Deep Dish Pizza
>
> DESCRIPTION:
> This is a reverse engineered clone of Lou Malnati's pizza.
>
> Amount Measure Ingredient -- Preparation Method
> ----------- ------------- --------------------------------
> Crust (Total Dough Weight = 746 grams)
> 442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
> 199 grams 105°F water -- about 7/8 cup (BP=45%)
> 66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
> 35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
> 3 grams active dry yeast -- about 1/4 teaspoon
> (BP=0.75%)
>
> Sauce
> 28 ounces canned crushed tomatoes -- lightly drained, add
> salt if using unsalted tomatoes
> 2 teaspoons dried oregano
>
> Fillings
> 16 ounces mozzarella cheese -- sliced 1/8" thick, use 8oz.
> per 9-inch pan
> sausage, pepperoni, mushrooms, onions, green peppers, red
> peppers, black olives,
> green olives, sliced tomatoes, garlic, anchovies, bannana
> pepper rings -- to taste
> grated romano cheese -- to taste
>
> Rinse mixing bowl with hot water until warm. Add water and yeast and
> mix well. Let rest for 10 minutes. Add remaining ingredients reserving
> about 1 cup (120 grams) of flour. Attach bowl and dough hook, turn to
> speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour
> and mix until dough clings to dough hook and cleans sides of bowl.
> Knead on speed 2 for 1 minute.
>
> Place in a greased bowl, turning to grease the top. Cover loosely with
> plastic wrap and a towel placed over the top of the bowl. Refrigerate
> for 24 to 48 hours. Remove bowl from refrigerator 2 hours before cook
> time and place in a warm area of the kitchen.
>
> Mix the ingredients for the sauce and let sit while the dough rises.
>
> Grease pizza pan or pans with oil or shortening.
>
> Punch dough down and roll out to about 17 inches for a 14-inch pan or
> divide dough in half and roll out to 12 inches for two 9-inch pans.
>
> Place dough in pan or pans and push the sides up into place. Cover the
> bottom with cheese and then top with the fillings. Spoon the sauce on
> top of the fillings and sprinkle with the grated cheese.
>
> Bake at 450°F until crust is golden and the sauce is lightly bubbling,
> about 20 to 30 minutes depending on the amount of toppings.
>
> *NOTES
> More or less flour will be needed depending on humidity and altitude.
> A longer need time (2 to 5 minutes) will give a more bread like crust
> than the biscuit like texture of Lou's.
> Hand crushed whole peeled tomatoes can be used for a chunckier sauce.
> Use 6 in 1 brand tomatoes if available
>
> *VOLUME AMOUNTS ARE BASED ON THE FOLLOWING:
> 1 cup flour = 120g
> 1 cup water = 237g
> 1 tablespoon oil = 14g
> 1 teaspoon yeast = 12.6g
> 1 teaspoon salt = 6g

chicago deep dish pizza contributes to american obesity. DO NOT EAT
IT!!!!!!