Unique Cast Iron Skillet Chicago Deep Dish Pizza Recipe

cited from: http://www.pizzamaking.com/forum/index.php?topic=2047.0

Chicago Deep Dish Pizza Pie
Crust:
1 3/4 cups flour (7.7 oz.)
1/4 cup cornmeal (40 g.)
1/2 tsp. Salt
1/2 package dry yeast
1/2 cup plus 1 1/2 tb. water (4.75 oz.)
OR
1/2 cup plus 1/2 tb. water (4.25 oz.) and 1/2 oz. crushed garlic (this crust is my deviation from the original recipe)
3 tb. Olive oil (42 g.)

Assemble the above as you would any yeast dough, and let it rise once. I like to let the dough rise overnight in the fridge.

An alternate method of preparing the dough is one that I use for most of my pizza recipes.
Into a standard sized food processor, place all of the dry ingredients, including the yeast.
Pulse the dry ingredients to combine and then pour the combined wet ingredients through the feed tube in a stream.
When the dough forms a ball, let the dough process for 2 minutes. After 2 minutes, enough heat is generated to activate the yeast.

Put the dough into a non-reactive container, cover and let rise. If time permits, let the dough rise in the fridge overnight. I’ve never bothered to bring the dough back to room temperature before assembly and baking the pizza, and I have yet to be disappointed with the results.

Into an oiled 10 1/2 inch cast iron skillet, pat or roll the dough out dough to cover the bottom, and about 1 and 1/2 inches up the sides. If the sides of the dough don’t want stay up, and they tend to shrink back down, don’t worry. As the topping ingredients fill the pizza during assembly, it is easy to push the sides back up, by pressing down into the “corners” of the skillet. The filled pizza will keep the sides in tact.

In the order given, layer the following ingredients into the dough.

Cheese:
1/2 pound of shredded cheese (I use equal parts of aged Provolone or Asiago, whole milk Mozzarella, and Jack)
1/2 pound cooked crumbled sausage
2 chopped cloves of garlic (of late, I now thinly slice garlic with abandon, and probably end up using 6 or more cloves, which is about an ounce.
One 14 ounce can of chopped tomatoes, drained well in a strainer.
1 1/2 tsps. dried Oregano, crumbled
2 tb. (.5 oz) Parmesan cheese

If desired, you can completely assemble the pie, and keep it in the fridge for hours before baking.

Place cast iron skillet onto the middle rack of a COLD gas oven. Turn the heat to 500. When it reaches that temp, turn the oven down to 400, and let the pizza bake for 30 minutes. In a gas oven, only the bottom heating element is used during the preheat, and the toppings will not burn during the fairly long preheat to 500 degrees, and the 30 minute bake time at 400 degrees.

I am not sure if this deep dish pizza baking technique will work in a standard electric oven, as the preheat cycle may make the bottom and top broiler elements both heat the oven. But if you have an electric oven which has a “pure convection” mode (where the heat comes only from behind the back of the oven), I have had excellent results. I have a Dacor convection wall oven that has one convection fan. I also have a Wolf convection range, which has 2 convection fans, and they perform in a slightly different manner.

For my Dacor wall oven, I place the assembled pizza into the middle rack of the COLD oven. Set the temperature to pure convection 475. When the temperature reaches this point, reduce the heat to 375 pure convection, and time for 30 minutes.

For my Wolf range with 2 convection fans, I place the assembled pizza into the middle rack of the COLD oven. Set the temperature to pure convection 450. When the temperature reaches this point, reduce the heat to 350 pure convection, and time for 30 minutes.

The above recipe, I’m told is standard for a Chicago Deep Dish Pie. I have particularly been impressed with the concept of chopped canned tomatoes, versus a sauce. Somehow the chopped canned tomatoes seem to meld into a different texture, and they are not watery at all.

After making this pizza for years, I now have my own rendition of a Chicago Deep Dish.

I omit the cooked crumbled sausage.
In order I place the following ingredients:
Cheeses from the above recipe
Tomatoes from the above recipe
Garlic from the above recipe
Oregano from the above recipe
Parmesan from the above recipe
Sliced black olives to taste
Sliced mushrooms (I used canned, well drained) to taste
3.5 oz. of thinly sliced Pepperoni, fanned out in concentric circles, to completely cover the pie.
Baking in the cast iron pan, with the intense heat transfer, creates the crispiest, yummiest pepperoni you’ve ever had, as long as you put it on last. It’s like Pepperoni “bacon”.

Enjoy!

鸭子的做法——Duck

一、红烧鸭子

1、鸭子切大块，入水焯过，冷水清洗干净。
2、热锅炒白糖，入鸭块（不加油），翻炒至鸭块有焦糖味，好像粘糖葫芦的味道，迅速入冷水，没过鸭块。
3、鸭子如果1斤，入生抽1两，料酒1两，花椒7，8粒，葱段，姜1片，八角1颗，公丁香1个。
4、高压锅炖煮15分钟后，开盖入糖少许，收汁即可出锅。

二、酱香卤鸭

材料：
鸭子半只、生姜1块、京葱1段、冰糖20克、料酒100毫升、老抽6汤匙、王守义炖肉包2包、八角3粒、桂皮1块、草果1粒、香叶6片、花椒1小把、小茴香1小把、甘草片1条
做法：
1、鸭子清洗干净后放入冷水锅中煮出血沫后捞出沥干水分炒锅内倒入适量油烧热然后放入鸭子煎至皮略为金黄
2、把料酒倒入锅内然后把老抽倒在鸭子身上并涂抹均匀然后放入生姜、京葱、以及各种调料最好倒入清水大约没过鸭子的2/3喜欢味重再加些许盐盖上盖子文火焖半个小时
3、半小时后再放入冰糖炖半小时熄火捞出放凉。凉了之后切成块即可食用
小贴士：
1、冰糖如果放太早的话容易产生酸味所以建议稍晚一点放入
2、卤过鸭子的卤汁可以放入冰箱冻成块，下次再拿出来用

紫甘蓝的做法——Red Cabbage

紫甘蓝又称红甘蓝、赤甘蓝，是结球甘蓝中的一个类型，由于它的外叶和叶球都呈紫红色，故名。紫甘蓝也叫紫圆白菜，叶片紫红，叶面有蜡粉，叶球近圆形。
营养价值：
营养丰富，尤其含有丰富的维生素C、V和较多的维生素E和B族。每100克食用部分含蛋白质1.4克，脂肪0.1克，糖 3.3克，钙57毫克，磷42毫克，铁0.7毫克。用于炒食、煮食、凉拌、配色，具有特殊的香气和风味。可将其切成两半，焯后放在盘中浇上调味汁食用；欧洲人多将其切丝拌色拉酱。

一、紫甘蓝沙拉

材料: 紫甘蓝1/4颗 小西红柿6个 苹果1个 芝麻沙拉酱3勺 橄榄油半勺
做法:
1.紫甘蓝取1/4颗,洗净切成条状.锅里加水/盐,烧开后加入紫甘蓝焯1分钟。
2.小西红柿洗净对半切开,苹果去皮切成1厘米左右块状,备用。
3.将所有的材料放进沙拉碗,淋上沙拉酱和橄榄油,OK。

二、糖醋紫甘蓝

材料：紫甘蓝500克，生姜10克，干辣椒3只，植物油、精盐、白糖、白醋各适量。
做法:
1.紫甘蓝去净老叶，削去根后洗净，切成约4厘米长、3厘米宽的长条，加少许精盐拌和，腌渍2小时后，轻轻挤去水分，排放盆中。
2.干红辣椒去子，洗净后切成细丝。姜切丝。
3.将盐、糖、醋调成适合口味的卤汁，倒入甘蓝内，菜面上放些姜丝。
4.炒锅加植物油15克，烧熟后降温至4成热，放入辣椒丝爆出香味，捞出辣椒弃去。
5.随即将紫甘蓝与姜丝，倒入热油锅中，煽炒片刻，就可起锅食用。
特点：红白相映，酸辣甜脆。