cookbook

RECIPES • PIZZA AND PASTA 32
RECIPES
Basic Pizza Dough
PREP TIME: Approximately 2 hours
Make multiple pizzas for a crowd—you can double the dough
recipe in way less than double the time. The toppings are the easy
part. Use the lower oven as a proof box and the upper oven to
bake the pizza. If you are making multiple pizzas, you can turn the
lower oven into a warming oven after you have proofed the
dough.
1. Set the lower oven to “Bake” and then select “Proof” on the
temperature dial. Place a pan of water under the lowest rack to
create a heated proof box (95 to 105ºF).
2. Dissolve yeast in 1 cup warm water (100 to 110ºF). Add sugar
and stir to dissolve. This is a very important step. You should
use a thermometer to measure the water’s temperature. Yeast
will die at 113ºF, and the dough will fail if the water is too hot
or cold.
3. Sift the  our and place it in a food processor. Add salt and pulse
to mix the  our and salt. Add oil and pulse to mix oil into  our
and salt. Once mixed, slowly add the bubbling yeast. Using the
pulse function on the food processor, blend the ingredients
together until the dough becomes very sticky and begins to
form a ball.
4. Remove the dough and place on a  oured surface. Gently
knead into a ball. Add  our if the dough is too sticky. Knead
dough for approximately 5 minutes or until it is smooth and
elastic. Place in an oiled bowl, cover with a towel or plastic
wrap, and place in the proof box.
5. Proof dough until it doubles in size—about 20 minutes.
Remove from the proof box. Punch dough down. Proof again
until it doubles in size—about 20 minutes. The dough is now
ready to be rolled out and placed into the pan for a deep-dish
pizza or stretched into a pizza crust.
Yield: 1 deep-dish or hand-stretched pizza crust
Chicago Deep-Dish Pizza
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 6-1/2 minutes
Conventional : 45 minutes
Deep-dish pizza is legendary in Chicago. Loaded with cheese and
topped with tomatoes and spices instead of a traditional sauce
makes the Chicago deep-dish pizza unique.
1. Follow instructions for making the Basic Pizza Dough.
2. Select “Cookbooks” on the touchscreen. Select “Pizza & Pasta”
followed by “Chicago Deep-Dish Pizza.” Press “Preheat” to begin
the preheat cycle.
3. Coat a deep-dish pizza pan (11-inch bottom diameter,
12-inch top diameter, and 1-1/2 inch deep) very lightly with
olive oil. Sprinkle bottom of the pan with corn meal, with a
heavier concentration in the center of the pan.
3 teaspoons active dry yeast
1 tablespoon sugar
2-3/4 cups bread  our
1-1/2 teaspoons salt
1 tablespoon olive oil
INGREDIENTS
1 recipe Basic Pizza Dough
olive oil
1 teaspoon corn meal
6 ounces fresh hot or sweet
Italian sausage
3 cups grated mozzarella
3/4 teaspoon ground fennel
seed
1-1/2 teaspoons dried oregano
1 clove garlic, minced
1 cup sliced mushrooms
(optional)
1 14-ounce can diced
tomatoes, drained
1/2 cup grated Parmesan
cheese
INGREDIENTS
CHICAGO DEEPDISH PIZZA