Dad's deep-dishy pizza. Quarantine has all of doing a lot of home cooking. That's not unusual here, but were trying new things. Today, that means making some deep dish pizza at.

Dad's deep-dishy pizza

Most deep dish pizzas involve some super buttery, complicated crust that I honestly don't have the time or energy or desire to make. Although deep-dish pizza is generally attributed to Sewell and Riccardo, another Chicago pizza family often claims they are the true originators. Adolpho Malnati Sr, a former employee at Pizzeria Uno, has maintained that it was his idea that fueled the invention of deep-dish pizza. You can have Dad's deep-dishy pizza using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Dad's deep-dishy pizza

  1. It’s 1 kg of flour.
  2. You need 20 grams of salt.
  3. You need 1/2 liter of sparkling water.
  4. Prepare 1 tbsp of olive oil, extra virgin.
  5. Prepare 20 grams of yeast.
  6. It’s 150 ml of water.
  7. Prepare 1 liter of tomato passata/puree.
  8. Prepare 1 tsp of sugar.
  9. Prepare of salt.
  10. It’s of ground black pepper.
  11. It’s of oregano.
  12. You need of mozzarella cheese.

As a dad who is typically responsible for preparing meals, every once in a while I cheat and order out. Sauce: Like the deep dish pizza, the stuffed is finished off with sauce on top. Generally, you'll only see a pureed and seasoned coat of tomatoes, reserving the stewed variety for the deep dish. Super easy and super cheesy, you can't really ask for more.

Dad's deep-dishy pizza instructions

  1. Put yeast in tepid water and stir (not more than 50°C) then let it rest for 10 minutes.
  2. Put flour in a large bowl.
  3. Melt salt in sparkling water and add it to the flour.
  4. Add olive oil and stir.
  5. Add melted yeast to the dough and knead for at least 10 minutes.
  6. Form dough into balls and let them rest for 3 hours.
  7. Grease a baking tray and stretch a ball of dough in it, then let it rest for 2 hours.
  8. Warm a bit tomato puree/passata in the microwave or in a pan (just a bit, it shouldn't be too hot) and season to taste using salt, pepper and sugar).
  9. Spread tomato puree on dough.
  10. Add oregano.
  11. Bake at 200°C for 20 minutes.
  12. Add mozzarella.
  13. Finish baking for other 5 minutes.

Get the recipe from Half Baked Harvest. There's so much cheesy happiness inside that first bite. Get the recipe from Sally's Baking Addiction. My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better. The secret is baking it in a cast-iron skillet!