Chicago Deep Dish Pizza
Ingredients:
Crust:
∫Ingredients:
2 c Whole-Wheat
Flour
2 ½ c Flour
1 Package Active
Dry Yeast
2 ½ c Warm Water
(about 110 degrees)
2 t Salt
Olive oil
Cornmeal
Directions:
Place
yeast in the bowl, and add the warm water. Allow yeast to activate in water,
about ten minutes (it will start to look foamy and creamy). Add the salt, and
mix in. Slowly add the flour, mixing slowly, and allow to form into a ball.
This mixture is a bit sticky, but be sure to add enough flour so it can be
handled. When it has reached a full ball, place onto a floured surface. Make
sure hands are well floured as well. Knead for ten minutes; it will become warm
and elastic.
Place
olive oil into a clean bowl, and put dough into it. Make sure to flip the dough
around a few times so that the oil covers it. Cover with towel, and let rise
for 1 hour.
After it has
risen, punch dough down and separate into two pieces. Shape into ball, and
cover with plastic wrap tightly, because it will still grow. Place into refrigerator
and let sit overnight
Pull
out when ready to create your pizza. Allow to reach room temperature. Use the
advice of Darren from out video, or roll out pizza to fit your pan. Sprinkle
the pan with some cornmeal if you would like. Place on sauce and toppings and
you are ready for some pizza!
Sauce
Ingredients:
½ c Basil
1 T Rosemary
1 T Oregano
1 T Thyme
2 cloves Garlic
¼ White Onion
8-10 Fresh
Tomatoes
1 T Olive Oil
1 t Salt
½ c Water
Directions:
Chop
up the tomatoes, garlic, onion and herbs. In a pot, add the olive oil and turn
on medium. Allow to heat up, and add the tomatoes. After the tomatoes have
cooked down a little, add the salt, onion and garlic. Stir well, and allow the
garlic to brown. Add the herbs, and stir. Slowly add the water, and cover.
Lower heat, and let cook for 1 hour. Check on occasionally and stir.
Later
on, let cool then place into refrigerator overnight.
The
next day, mix everything into a food processor until well blended. Already for
pizza!
Toppings:
Ingredients:
8 oz mozzarella
¼ lb bacon ends
1 6 oz package pepperoni
½ c bell peppers (green
& red)
¼ c white onion
6-8 mushrooms
Directions:
Prepare
oven to 425 degrees, in a deep-dish pizza pan (or we used a cheesecake pan);
sprinkle a small amount of cornmeal on the bottom. Allow the pizza crust to
reach room temperature before stretching into pan. When ready, place the pizza
crust across the pan, and make sure they are up the sides about two inches.
Meanwhile,
in a saucepan, add the bacon ends on medium heat. Slice the bell peppers,
onions, and mushrooms. When the bacon has become crispy on one side, add the
vegetables, and allow to cook for about five minutes. Remove from heat and
allow to cool.
Shred
the mozzarella and spread across the bottom of the pizza dough. Now, add the
pepperoni across the entire bottom of the pizza. Add the cooked ingredients
across. And finally, add the pizza sauce across the entire top. Shake the pizza
gently, so that everything can settle. Place into oven. Allow the pizza to cook
for 20-25 minutes. The crust will begin to brown, and the top will look thick
and bubbling. Let sit about ten minutes before serving. Enjoy, Da Bears!
Philadelphia Cheese Steak
Ingredients:
½ lb boneless sirloin steak
½ green bell pepper
½ red bell pepper
½ white onion
6 mushrooms
2 T garlic
4 slices provolone cheese
2-3 hoagies
salt and pepper
Directions:
In
a saucepan, heat to medium temperature with a dash of olive oil. Slice the bell
peppers, onions and mushrooms. Add the vegetables to the hot pan. Add the
garlic, salt, and pepper Allow to cook for about six minutes with it covered,
or when vegetables look almost done. Add the meat, depending on how you like it
cooked. We place it in with a few minutes to spare, since we like it medium-rare.
Add
the meat with a couple minutes ahead of time if you like it well done (Or check
out the video to test your meat for your desired doneness. Add the cheese to
the meat and veggie mixture, and cover for just a few moments. This will allow
the cheese to melt on top. Place the mixture straight into the hoagies and
enjoy! Fly Eagles, fly.
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