Saturday, January 29, 2011
Sometimes they just don't work, friend.
It's no secret that I love pizza. I prefer New York-style but was nagged by the urge to make a Chicago deep dish pie. I did my typical exhaustive research before deciding on the recipe below.
This pizza is supposed to be a clone of Giordano's World Famous Chicago Stuffed Pizza.
Giordano's website claims: "Giordano's Pizza was chosen 'Best Pizza in America' by NBC. Chicago Tribune writes 'Giordano's pizza is a must when in Chicago.' New York Times posts, 'The Ultimate Pizza.'"
Blasphemy on the part of the New York Times, if you ask me.
All I can say is, why, oh, why?
I usually don't follow recipes exactly after I've made them at least once the way they are intended- I improvise to tweak them to better suit our taste, but it always irks me to read reviews where the reviewer says instead of this I used that or I didn't have pepperoni so I substituted broccoli and it turned out just great.
So I followed the recipe faithfully as it appeared online. I'm not usually good at following instructions - considering how this pizza turned out, that might not be such a bad thing.
Double Crust Stuffed Pizza
1 1/2 teaspoons white sugar
1 cup warm water (100 degrees F/40 degrees C)
1 1/2 teaspoons active dry yeast
1 tablespoon olive oil
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1 teaspoon olive oil
1/2 teaspoon salt
1/2 pound bulk Italian sausage
1 (4 ounce) package sliced pepperoni
1 (8 ounce) package sliced fresh mushrooms
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1.Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
2.Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
3.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
My next installment of "don't try this at home" will be the mushroom cannelloni that Emily and I made when she was home. Like these pizzas, they sounded like a good idea at the time.