Be the first to Make Chicago-style deep-dish pizza from scratch, with broccoli, mushrooms, Italian sausage, and plenty of mozzarella cheese.
Prep Time: 3 hours, 15 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 package active dry yeast
- 1 cup warm water (110 to 115 degrees F.)
- 1 tsp sugar
- 3-1/2 cups unbleached flour
- 1 cup cake flour
- 1-1/2 tsp salt
- 1 cup plus 2 Tbsp olive oil
- 3 tsp minced garlic
- 6 cups peeled, seeded, and chopped tomatoes
- 1 tsp oregano
- 1 tsp basil
- 2 cups sliced mushrooms
- Salt and freshly ground pepper
- 1 pound Italian sweet sausage
- 1/2 tsp crushed fennel seeds
- 2 Tbsp butter
- 8 cups blanched roughly chopped broccoli
- 1 Tbsp shortening
- 3-1/2 cups grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparation:
Dissolve yeast in warm water; stir in sugar. Combine flours and salt, and gradually add the dissolved yeast and 1/4 cup of the olive oil. Knead until the texture is smooth. Put in a large bowl, cover with plastic wrap, and let rise until triple in bulk, 2 to 3 hours.
Meanwhile, prepare the fillings. Heat 1/4 cup of the olive oil in a saute pan, add 2 teaspoons of the garlic, and cook for 30 seconds, without browning. Add tomatoes. Simmer gently until thickened and almost all moisture is evaporated, approximately 45 minutes. Stir in the oregano and basil, then set aside to cool. In the same pan, heat 2 tablespoons of the olive oil and saute the mushrooms until lightly browned and the liquid is evaporated. Season to taste, and set aside to cool. Remove casings from sausage, crumble, and add to pan along with fennel. Cook thoroughly. Remove, and cool. Heat 2 tablespoons of the olive oil and the butter; add 1 teaspoon garlic, and stir for 30 seconds. Stir in the broccoli until coated well and any liquid is evaporated. Season to taste; set aside.
When the dough has risen, punch down. Cut off a third and set aside. Grease a 14 x 1-1/2-inch deep-dish pizza pan with shortening. On a flour board, roll out two-thirds of the dough to a 20-inch circle. Fit to the pan, letting the excess dough hang over the side. Brush the dough with 1 tablespoon of the olive oil. Sprinkle with salt. Sprinkle 1 cup of the mozzarella cheese over the dough. Spread the tomatoes across the cheese. Spread the mushrooms over the tomatoes, and cover with 1 cup of mozzarella cheese. Roll out the remaining dough to approximately a 14-inch circle. Brush the sides of the dough inside the pan with water. Fit the 14-inch round into the pan. Press edges -- pull if necessary -- against the moistened dough to seal it. Trim the overhanging dough to 1/2 inch and wet it again. Fold inward and crimp to form a raised rim around the pan edge. Cut a steam vent in the top layer of the dough, and brush with 1 tablespoon of the olive oil. Spread the sausage across the dough and cover with broccoli. Combine the remaining cheeses and sprinkle across the broccoli. Drizzle with 1/4 cup of the olive oil. Bake in a preheated 425-degree F. oven for 30 to 40 minutes.
Yield: 8 to 10 servings
Variations: Put the broccoli and sausage on the lower layer, and the tomatoes and cheeses on the top layer. This way the broccoli stays moist, if you prefer it that way. For a vegetarian pizza, replace the sausage with 4 cups sliced onions lightly browned in 2 tablespoons olive oil.
Source: Victory Garden Cookbook by Marian Morash (Knopf)
Reprinted with permission.
Meanwhile, prepare the fillings. Heat 1/4 cup of the olive oil in a saute pan, add 2 teaspoons of the garlic, and cook for 30 seconds, without browning. Add tomatoes. Simmer gently until thickened and almost all moisture is evaporated, approximately 45 minutes. Stir in the oregano and basil, then set aside to cool. In the same pan, heat 2 tablespoons of the olive oil and saute the mushrooms until lightly browned and the liquid is evaporated. Season to taste, and set aside to cool. Remove casings from sausage, crumble, and add to pan along with fennel. Cook thoroughly. Remove, and cool. Heat 2 tablespoons of the olive oil and the butter; add 1 teaspoon garlic, and stir for 30 seconds. Stir in the broccoli until coated well and any liquid is evaporated. Season to taste; set aside.
When the dough has risen, punch down. Cut off a third and set aside. Grease a 14 x 1-1/2-inch deep-dish pizza pan with shortening. On a flour board, roll out two-thirds of the dough to a 20-inch circle. Fit to the pan, letting the excess dough hang over the side. Brush the dough with 1 tablespoon of the olive oil. Sprinkle with salt. Sprinkle 1 cup of the mozzarella cheese over the dough. Spread the tomatoes across the cheese. Spread the mushrooms over the tomatoes, and cover with 1 cup of mozzarella cheese. Roll out the remaining dough to approximately a 14-inch circle. Brush the sides of the dough inside the pan with water. Fit the 14-inch round into the pan. Press edges -- pull if necessary -- against the moistened dough to seal it. Trim the overhanging dough to 1/2 inch and wet it again. Fold inward and crimp to form a raised rim around the pan edge. Cut a steam vent in the top layer of the dough, and brush with 1 tablespoon of the olive oil. Spread the sausage across the dough and cover with broccoli. Combine the remaining cheeses and sprinkle across the broccoli. Drizzle with 1/4 cup of the olive oil. Bake in a preheated 425-degree F. oven for 30 to 40 minutes.
Yield: 8 to 10 servings
Variations: Put the broccoli and sausage on the lower layer, and the tomatoes and cheeses on the top layer. This way the broccoli stays moist, if you prefer it that way. For a vegetarian pizza, replace the sausage with 4 cups sliced onions lightly browned in 2 tablespoons olive oil.
Source: Victory Garden Cookbook by Marian Morash (Knopf)
Reprinted with permission.
