Deep Dish Pizza

The Husband went to grad school in Chicago so he has a thing for deep dish pizza. I was excited to try this recipe from Lidia Bastianich to make one right at home here in Jersey. While I'm not 100 percent sure it is as authentic as the real thing in the Windy City, The Husband and The Son overwhelmingly approved of my pizza. Yay!

I omitted the pepperoni listed in the ingredients, as both of my cohabitants requested it to be meat free. I think bell peppers and mushrooms would be a fab topping, or I guess filling, too. But I just went with the sauces and the cheeses for the first go-around. When I make it again, I will get experimental.

I used a baking dish since my cast-iron skillet is only 10 inches. 

The dough was so much fun to make. This was so crunchy and delish. I definitely recommend making it as the nights get cooler. I initially made this a few months ago during the Covid lockdown. Now that chillier weather is on its way, I thought now was a good time to share.

While you of course can use a jar or your fave marinara or pizza sauce, I am providing a link to my marinara sauce here and my pizza sauce here. Super delish and you can freeze both!

Chicago Deep-Dish Pizza

From "Lidia's Italy in America"

By Lidia Bastianich

Makes 1 pizza

For the dough:

1/2 tsp. sugar

1 packet instant dry yeast (2 1/4 tsp.)

3 1/2 cups all-purpose flour, plus more for kneading the dough

1/2 cup fine cornmeal

1/2 tsp. kosher salt

1/4 cup extra-virgin olive oil, plus more for bowl and pan

For the topping:

4 ounces provolone, sliced

4 ounces mozzarella, sliced

1 to 1 1/2 cups marinara sauce

2 ounces pepperoni, sliced

1/2 cup grated Grana Padano or Parmigiano-Reggiano

1/2 tsp. dried oregano

To make the dough:

Pour 1 cup plus 3 Tbsp. warm (90 to 110 degrees F) water into a bowl, then stir in the sugar and the yeast. Let sit until the yeast begins to bubble, about 5 minutes.

In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine. Pour in the yeast mixture and the olive oil to combine while still mixing. Once the dough comes together, switch to the dough hook, and knead on medium-high speed to make a smooth dough, about 2 to 3 minutes. Add a little more water or flour as needed to make a soft dough. Put the dough in an oiled bowl, cover and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.

Preheat oven to 400 degrees F. Punch down the dough, and press into a 14-by-10-inch oiled baking pan or an oiled 12-inch cast iron skillet, gently pressing the dough up the sides to make a shell. Fill the shell with an even layer of the provolone and mozzarella, then spread the sauce to cover the cheese completely. Top with the pepperoni, and sprinkle with the grated cheese and oregano. Cover with foil and bake 45 minutes. Then uncover and bake until the crust is deep golden brown and pizza is bubbly, about 20 minutes more. Let sit about 5 to 10 minutes before cutting into wedges and serving. 

Classic Calzone

So you're itching for a calzone. I mean, who isn't?

Put the phone down. Forget about the menu. Do you really need all of that extra grease and salt?

But listen to me, and listen closely: You can make the calzones yourself. I swear to Baby Jesus.

Just buy the pizza dough. I mean, honestly, you should always have some balls of pizza dough rolling around your freezer for moments like this.

And for the love of god make the pizza sauce. It's easy. See the recipe below. It tastes way way way better than that jarred mess in your cupboard and it has none of the chemicals or salt. You can just throw in a pinch of salt, and it tastes fab. Trust me!

 Below is my classic calzone, but you can always put your own spin on this with additional fillings. For the meats: Prosciutto, pepperoni, well drained and already cooked sausage. For veggies, you could do some baby spinach or fresh chopped tomatoes or some sautéed bell peppers. Just remember, a little goes a long way in a calzone because the star of the show is the cheese. I don't mess with the traditional trifecta of ricotta, mozzarella and parmigiano, but you do you, Boo.

Here's a link to my wild and crazy calzone: Spinach and Tomato Three Cheese Calzones.

And here's my classic way below:

Classic Calzones
Makes 4

1 ball pizza dough
15 ounces ricotta cheese, room temperature
1 cup fresh mozzarella, diced
1/2 cup grated parmigiano cheese
4-6 cloves of garlic, minced
1 Tbsp. chopped fresh parsley or fresh basil or both
Salt and pepper to taste
Pizza sauce, warmed (Recipe below)

Preheat the oven to 400 degrees Fahrenheit.

Lightly grease one or two baking sheets. (I prefer two.) Cooking time will be longer, if you use two sheets.

In a medium sized bowl, combine the ricotta, mozzarella, parmigiano, minced garlic, parsley, basil, salt and pepper. Combine gently with a spoon. Set aside

On a lightly floured surface, divide dough into four equal portions. Roll into balls. Roll out balls into four even circles with a rolling pin. Flip the dough and add a sprinkle of flour as needed so that it doesn't stick.

Dividing the filling evenly among four portions, spread the filling onto half of each dough circle and leave a 1/4-inch border of dough around the filling.

Gently fold over the remaining half of the dough to cover the filling. Fold the edge to seal in the filling, pinching with your fingers or a fork.

Place calzones on baking sheets. Gently prick the dough with the tines of a fork.  Brush the calzones with a little olive oil.

Bake the calzones for 18-25 minutes or until golden brown. If using two baking sheets, flip the sheets halfway while baking.

Serve with warmed pizza sauce. Recipe below:

Pizza sauce
2 Tbsp. olive oil
1 28 ounce can of crushed tomatoes (I like Cento)
6 cloves of garlic minced
1/4 tsp. crushed red pepper flakes
1/2 tsp. oregano
Handful of shredded fresh basil
Salt and pepper to taste

For the sauce:

In a medium saucepan over medium heat, add olive oil. Add garlic, red pepper and oregano. Cook for 2-3 minutes until fragrant. Add crushed tomatoes, salt and pepper and basil. Bring to a simmer. Cover partially and cook over low heat for 30-40 minutes, stirring occasionally.

Recipe may be doubled, and remaining portions may be frozen for later use.

Caesar salad is a great side with the calzones!