Ingredients:
Directions:
In a large bowl, dissolve the sugar and salt into the water. Add the oil and flour to the bowl and stir with a heavy spoon for one minute.
Turn the dough out onto a lightly floured surface and press into a circle. Sprinkle the yeast evenly over the dough and knead for twelve minutes.
Divide the dough into portions - four equal portions for calzones, three equal portions for 8" pizzas or two equal portions for 12" pizzas. Place the dough balls into a bowl, cover with plastic wrap and allow to rise for 1.5 hours in a warm location.
Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the edges to the center, press the dough into a circle.
Preheat a pizza stone in a 500 degree oven for one hour. Coat a large cutting board with the cornmeal and place the flattened dough onto the cornmeal. Spread the sauce over the crust and top with cheese and your desired toppings.
Gently shake the cutting board from side to side assuring that it is not sticking to the board.
For a calzone, fold the crust over in half. Slide the pizza or calzone from the cutting board directly onto the stone in the oven.
Bake at 500 degrees for 20-25 minutes until the crust is golden et voila!
Thanks! It took me a minute to figrue out what you meant I keep my unrefined sugar in an applesauce jar because I buy it in bulk! The yeast don't need carbonation, they need sugar so the action that the 7Up is giving on the yeast is through its sugar. The carbonation will add to the air bubble action, but it doesn't have any effect specifically on the yeast. I think the yeast could feed on the sugars in applesauce, I would just give the dough some time to rise to make sure!
booya! wont say saved the best for last but there are so many great elements here (bread, smoinkg, anchovies!) need the extended version chopping the wood and catching the fish. all thriller no filler.
That saves me. Thanks for being so sneslibe!
hey man i cook too and im just like you never measure only by eeisyght. looks good will? cook garlic bread to companion my lasagna on monday. great vid bro
Shiver me timbers, them's some great ifnomraiton.
Great post with lots of ipmtroant stuff.
Way to go on this essay, heelpd a ton.
I cannot tell a lie, that really hlpeed.
Well, you're not going to make a Lou Malnati's clone with this recipe (although why on Earth you would want to is bnyeod me!).Authentic Chicago deep dish pizza depends on two things to achieve the biscuit-like texture it's famous for: lots of oil and a short mix/knead time. A good ratio is 3 Tablespoon oil to 1 cup all-purpose flour (there isn't and never has been cornmeal in Chicago deep dish the yellow coloring comes from food dye). Mix 1 mintes and knead for no more than 2, then a long rise.
Thanks for the recipe and the vid. Making your own bread or pizza dough is very safistying and I always enjoy kneading, letting it rise and preparing the pizza pie with the resulting soft elastic dough. The whole process is so cool. There are so many possible adjustments to the recipe and because of your comments, now I look forward to trying with and without the sugar or the oil, just for the fun of it.