Canadian Style Deep Dish Pizza | Homemade Cooking by Ed & Jenna

This recipe is inspired by Food Wishes' Chicago Deep Dish Pizza. If you want to check the original recipe, please visit /watch/4AU9Nm7LZHrL9 or https://foodwishes.blogspot.com/2018/01/chicago-deep-dish-pizza-or-pizza-as-we.html Canadian Style Deep Dish Pizza INGREDIENTS: Pizza Dough Warm water – 1 1/3 cup (335g) Instant Yeast – 2 1/4 tsp (8g) Sugar – 2 tsp (9g) Fine sea salt – 1 1/2 tsp (10g) Melted butter – 1/4 cup Cornmeal – 1/2 cup (60g) Flour – 3 3/4 cups (575g) Pizza Sauce Garlic, minced – 1 head Shallots, chopped – 2 pcs. Dried oregano – 2 tsp Chili flakes – 1 tsp Red wine – as much as needed to deglaze the pan San Marzano type tomatoes – 1 can (796ml) Fresh basil – 3 sprigs Tomato paste Molasses Types of cheese used Low moisture mozzarella – 5 oz (140g) Fresh mozzarella – 5 oz (140g) Provolone – 5 oz (140g) Pecorino Romano Cheese Garlic-butter spread Bitter, soft – 2 tbsp Garlic, minced Garlic powder For fillings Bacon Mushroom Pepperoni PROCEDURE 1. Pre-heat oven to 425 F 2. Pour warm water into the mixing bowl. Add the instant yeast, a little bit of sugar and flour. Give it a stir and wait for it to bloom. About 5 to 10 minutes. 3. Once the yeast bloomed, add in the cornmeal, sea salt, olive oil, melted butter and the flour. Reserve some of the flour. 4. Knead the dough mixture. Add in the reserved flour if the dough is too wet. 5. Transfer the dough onto a floured surface. Knead it with your hand for a minute or two and make into a ball. 6. Lightly oil the bowl and put back the dough. Cover and let it rest for an hour. 7. While waiting for the dough to rise, prepare the other ingredients. Put the bacon on the pan and turn to medium heat. Fry the bacon. Once done, drain the bacon on a paper towel. Reserve the bacon fat for future use. 8. Using the same pan, cook the mushrooms. Keep stirring to prevent from burning. Cook it until all the water evaporates. Remove from the heat, set aside. 9. Prepare the pan that you will use. Pour some oil of your choice. Making sure the pan is well coated. 10. Once the dough already doubled its size, remove the air from the dough and transfer it directly to the oiled pan. Stretching it to the sides of the pan. Get some lid or something that you can use to cover the dough. Let it rest again for another 30 minutes. 11. Let us now start making the pizza sauce. 12. Minced the garlic and chop the shallots into small cubes. 13. Using the same pan, cook the shallots over medium heat. Add some salt to get the water out from the shallots then season with freshly ground white pepper. If it gets a little too dry, pour a little bit of olive oil. NOTE: ALWAYS USE THE SAME PAN AS MUCH AS POSSIBLE SO THE FLAVOURS WILL KEEP ON ADDING UP AND YOU’LL HAVE A VERY TASTY PIZZA SAUCE. 14. Add most of the garlic, reserve some for later use (Garlic butter spread) 15. Add in the dried oregano and the chili flakes. Stir. 16. Add the tomato paste, stir. 17. De-glaze your pan using red wine. If you don’t want to use red wine, you can also use stock of your choice. 18. Add the canned tomatoes and the sprigs of fresh basil. 19. Turn the heat to low and let it simmer until sauce is nice and thick. 20. By this time, we can prepare the cheese that we will use. Grate them and put them in a bowl or plate, set aside. 21. Once the sauce is thick, remove the basil sprigs. 22. Taste the sauce. If it’s too acidic, add some molasses or anything sweet to balance it. Turn off heat and set aside. 23. After 30 minutes, the dough doubled its size again. Stretch the dough carefully until it’s evenly distributed across the bottom as well as on the sides. 24. Put in the fillings, starting with the low moisture mozzarella cheese, pepperoni, half of the provolone cheese, bacon, fresh mozzarella, mushrooms, and the rest of the provolone cheese. 25. Add the pizza sauce. Spreading it evenly on top of the pizza. Add the pecorino romano cheese. 26. Fold the end of the pizza dough – inward. Drizzle some olive oil on the side and on the centre then add some freshly ground black pepper. 27. Pop it in the pre-heated oven and cook for 30 minutes or until the dough is nicely brown. 28. Remove from the oven and let it rest for a few minutes before transferring it onto the chopping board. 29. Carefully transfer the pizza on to the board or your work surface where you can slice it. 30. Brush the garlic butter spread generously onto the pizza’s crust. 31. Slice the pizza and put a slice on a serving plate. ENJOY!!!! We would like to thank Jacob Weldon for helping us to shoot this episode. You can check his website – Jacobweldon.com and his YouTube Account – Jacob Weldon to see his amazing works. You can also follow him on instagram @jacobbweldon. Musice credits to IKSON #CanadianStyleDeepDishPizza #OurKitchenDiary #HomemadeCookingbyEdandJenna

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