Deep Dish Lisa Pizza Recipes

DEEP DISH (LISA) PIZZA!

Steps:

• Heat a pizza stone in a 425 F oven for one hour before use.
• Peel and slice all garlic cloves and place in olive oil to perfume it.
• This is the oil you will use for the rest of the recipe.
• Brush rimmed baking sheet with some olive oil to coat.
• After pizza dough has rested 30 minutes, per recipe, punch down and dump into baking sheet.
• With oiled fingers, dimple and stretch/push dough to fill sheet, with edges being a bit higher for crust.
• Brush with olive oil and spread garlic over dough, leaving 3/4 inch crust.
• (you should have a fair amount of oil left) Place baking sheet on pizza stone and bake for 7-10 minutes, until very light tan/brown.
• Remove from oven and spread a layer of crushed/chopped tomatoes.
• Add the rest of the ingredients in any order that appeals to you!
• That's the best part of pizza- you can add to, delete and embelish any way you want.
• I usually drizzle a bit more olive oil over the whole thing again, and brush the crust a bit more.
• Place baking sheet back on pizza stone for another 12-16 minutes, until the crust is a nice golden brown and it smells wonderful!
• Remove from oven, and slide pizza from baking sheet to a cutting board.
• Enjoy!

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
• Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
• Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.