I love Chicago deep dish pizza. Living in the south means I don’t get it except when I visit (and if you say Uno’s Pizza I’m going to tell you to just leave now). In a small attempt I tried to make something that would be close to Chicago deep dish, but it’s not. It’s deep dish pizza and it’s pretty good, but it’s not the good crust. So this recipe is basically for what I call “this might resemble Chicago deep dish pizza”…
What you need:
2 9 inch cake pans (round)
Chef Boyardee’s pizza making kit (Cheese)
Mozzarella (either shredded or “the good kind”
Olive Oil (Extra Virgin and Regular)1 garlic clove
a bit of oregano, red pepper flakes, basil, salt, and pepper.
Toppings – I went with chorizo here but another good one I do is pepperoni, mushrooms, and green pepper)
Let’s talk about this Chef Boyardee pizza making kit. Before anyone judges – this is my mother’s secret pizza making recipe. It’s called “fast and easy”. It’s also not bad. But you can use regular pizza dough or make your own dough, I don’t care. I just happen to like the Chef Boyardee because that’s what my mother made on Christmas Eve. Normally Italians do the Feast of Seven Fishes on Christmas Eve but not us. My mother hated fish so we always ate other stuff.
The key to this whole thing is “good butter”. Yes, I sound like Ina Garten, but really. Get the Kerry Gold, yo. Lather up those pans with some Kerry Gold on the bottom and the sides, it crisps up the crust nicely. Also, those pans that you see they were purchased with my first paycheck when I was 16 from Ames. No matter how scratched up they get from pizza making or cake making not a single speck of food sticks to it and cakes slide out easily!
This is the Chef Boyardee pizza kit I am talking about. I spent the money and used the ‘good mozzarella’. (You really need to say that like Ina Garten…)
Mix up your dough (per the box instructions) and when it’s mixed make it a ball and cover in regular olive oil. You can use Wesson like the box says to, but in my house we have 2 oils. Extra Virgin Olive oil and regular olive oil. There is no such thing as any other oil! (Kidding, I fry stuff. We have some peanut oil and corn oil somewhere) Trust me on the oil. Oil that dough ball on the top and bottom because it’s easier to handle later on if it’s oiled up nicely.
Once it’s oiled up on top and bottom cover with a towel and set in a warm area to rise for 5 minutes.
While that is resting mix in a little bowl some salt, pepper, olive oil, chopped garlic, red pepper flakes, oregano, and basil. Add in some ‘good extra virgin olive oil’ (Star is about as ‘good’ as it gets for my budget) and set aside. Take your mozz balls and cut them into slices. Incidentally if you add granulated onion to that olive oil/herb mix it’s the Carrabba’s dipping sauce.
After your dough has risen split it in half and spread out in the pan. Before you handle the dough put a little olive oil (or Wesson) on your hands to cover them in oil. Not a lot, but your hands won’t stick to the dough if you do that. Make sure it goes up the sides. Then split the oil/herb mixture and spread on the dough. This is where subtle magic happens.
Then open the can of sauce that comes with the mix and split between the 2 pies. You might want to use less sauce but I live dangerous and just use it all. I like a saucy pizza. And I don’t want to hear arguments about sauce on top of the cheese. This ain’t no copycat recipe. Since my topping was chorizo I just tossed it into the sauce. Put whatever toppings you desire. It all works.
Now it’s cheese time. The box mix comes with a packet of some kind of Parm cheese. Adding a little of it gives it that taste that my Mom’s pizza had. That was her trick – she liked to add a little of the box parm to the pizza. Then save the rest to use on pasta or whatever. So I do that. Then add the Mozz like below.
Bake at 425 for about 20-25 minutes and it comes out of the oven looking like this! Now you have to let it sit for about 15 minutes before cutting into it, especially if you use the ‘good cheese’. I happened to just foil cover them and stick in the fridge and cut my piece about 3 hours later and nuked it.
Chorizo doesn’t really make for ‘deep’ pizzas but if you use the mushroom, bell pepper, and pepperoni combination it comes out look more traditional deep dish and less Sicilian thick.