Watching the Pioneer Woman’s pilot for her upcoming show on Food Network made me brave enough to post this recipe. That, and the fact that it had all 5-star reviews. This is not a healthy recipe, it’s a splurge. After watching Ree Drummond put 1 1/2 sticks of butter, a block of cream cheese, and a cup of heavy cream into her 5 lbs of mashed potatoes…well, splurges are meant to happen, and if you can make minor adjustments to cut a few calories/fat and save some cash by cooking at home, I’m all for it.
Plus, I’m from Chicago and deep dish is what we’re known for. While not from Chicago, Mr. Prevention swears Papa Del’s in Champaign on the campus of the University of Illinois has the best deep-dish. And this pizza, he said, compared.
So, this was our Saturday night. Mr. Prevention pretended to help by opening a bottle of wine and pouring me a glass (hey, I’m not complaining!) while I kneaded dough and anxiously watched it rise to a springy pillow of dough heaven.
While I would’ve loved to pile this deep dish high with turkey sausage, onion, green peppers, and mushrooms, we stuck with what we had and what the man wanted: turkey pepperoni.
As the pizza baked at a questionably high 450 F, Mr. Prevention assured me that the center wouldn’t be baked. He was just SURE of this. Of course, he was wrong and admitted that to me through bite after bite of deep dish pizza.
Chicago-Style Deep Dish Pizza adapted from Emeril Lagasse, Food Network
1 1/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast (2 1/4 tsp)
1 tsp sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup canola oil, plus 1 teaspoons to grease bowl
1 tsp salt
1 Tbsp olive oil
2 cloves garlic, minced
2 tsp fresh basil, chopped
1 tsp fresh oregano, chopped
1/4 tsp fennel seeds
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 Tbsp dry red wine
1 tsp sugar
1 lb part-skim mozzarella cheese, sliced
1 cup (2 ounces) Parmesan, grated
~70 slices turkey pepperoni
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Divide into 2 equal portions and use as directed.
While the dough is rising, make the tomato sauce. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil.
Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
Preheat the oven to 475 F.
Spray two 10-to-12-inch round deep-dish pizza pans with cooking spray (I used one springform pan and one 9-inch round and it worked great). Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni. Ladle the sauce evenly over each pizza and top with Parmesan.
Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot. Yield: 8 LARGE slices prepared.
Nutrition Information (per slice): 617 calories; 31.5 g. fat; 56 mg. cholesterol; 1401 mg. sodium; 53.6 g. carbohydrate; 2 g. fiber; 31.3 g. protein
Result: Sinfully delicious! I am so saddened by the amount of sodium in pizza, it’s heart-breaking. And the fat, my heavens. This is an indulgent treat that Mr. Prevention will likely be requesting (and I will be denying) on a weekly basis. Even with a few healthy modifications, it shocks me to see the totals, especially the salt. M-o-d-e-r-a-t-i-o-n. Sodium is one of those really tricky nutrients that pops up everywhere, as you can see here. Nutrition wise, this is a small step-up from a restaurant pizza, thanks to the reduced-fat cheese. Nutrition aside, this was a huge hit and definitely a keeper, and crowd-pleaser. The only modifications I would make would be slightly less salt in the sauce, veggies in place of pepperoni, and making 1.5x the sauce recipe – I wanted more sauce! Enjoy![/print_this]
Have a great day!